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Hot Fiddlehead Salad Recipe

Ingredients

How to make it

  • Blanch the ferns in boiling, salted water for about 4 minutes. Drain well. Fry the bacon in large skillet until crisp and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat and add olive oil. Add the ferns and stir over high heat until they are coated with oil. Pour into a serving dish, sprinkle with lemon juice and salt and pepper. Crumble bacon over the top.

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The Cook

witchywoman Longview, WA

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