Montreal spring fiddlehead salad with dill-lemon balm kefir dressing
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 servings
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Course
Salad
Montreal spring fiddlehead salad with dill-lemon balm kefir dressing
Description
The Montreal spring fiddlehead salad with dill-lemon balm kefir dressing features fiddlehead ferns steamed until tender and cooled to preserve their bright green color. These are combined with shaved asparagus and sautéed wild mushrooms, lending a mix of textures from crisp to tender. Thinly sliced radishes and fresh scallions add peppery and fresh notes. The salad is dressed with a kefir-based dressing infused with fresh dill and lemon balm, providing a creamy and slightly tangy finish that complements the vegetables’ earthiness. The use of nasturtium flowers as an optional garnish adds a touch of color and peppery flavor.
The method focuses on preparing each vegetable component thoughtfully: steaming fiddleheads, sautéing mushrooms, and shaving asparagus. The dressing is whisked together by shaking the kefir with fresh herbs and lemon juice for brightness. The salad is assembled on a large platter and topped with additional herbs for freshness and presentation. This dish is suitable for spring when fiddleheads are in season and can be served as a starter or alongside mains that would benefit from a fresh vegetable side.
Ingredients
- ½ lb asparagus
- 1 fiddlehead ferns package
- 6 radish
- 1 lb wild mushrooms
- 2 scallions
- ½ cup Kefir
- ½ lemon
- 2 TBs dill plus more fronds for topping
- 2 TBs lemon balm plus more whole leaves for topping
- salt to taste
- black pepper to taste
- nasturtium flowers optional, edible
Instructions
- Rinse fiddleheads thoroughly under cold water. Remove any bits of brown papery coverings, and rinse repeatedly until fiddleheads are green and clean with no leftover papeyr brown bits.
- Cut hard woody bottoms from asparagus stems.
- Bring a large pot of water to a boil. Place fiddleheads in a steamer basket. Steam for 10 minutes, until tender to the bite. Cool immediately in a bowl with ice water, to preserve the vivid green colour.
- While fiddleheads are cooking, sautée mushrooms in a pan with oil or butter.
- Thinly slice radishes and scallions. Shave asparagus with a Y peeler, leaving the heads as they are.
- Prepare dressing: in a jar, mix ½ cup kefir with the juice of ½ a lemon, 2 TBs each chopped dill and lemon balm and salt and pepper to taste. Close lid, and shake jar for 1 min for the dressing to mix well.
- Arrange fiddleheads, asparagus and mushrooms on a large serving platter. Scatter radishes and scallions. Drizzle with dressing, and top with additional dill and lemon balm. Decorate with edible nasturtium flowers, if desired.
User Reviews
Overall Rating
5
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