Fiddlehead Salad with Pickled Red Onions with Maple Toasted Pecans
Fiddlehead Salad with Pickled Red Onions with Maple Toasted Pecans
Get this quick and easy salad recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Tossing
  • Preparation Time 2 hours 30 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • Pickled Red Onions
  • 4 cups sliced Red Onions
  • ⅓ cup Sugar
  • ⅓ cup Honey
  • 1 cup Dry White Wine
  • ¼ cup Lemon Juice
  • 1 teaspoon Salt
  • Maple Toasted Pecans
  • 2 cups Pecan halves
  • 3 tablespoons Pure Maple Syrup
  • 1 teaspoon Ground Black Pepper
  • Vinaigrette
  • 3 tablespoons Lemon Juice
  • 1 tablespoon finely minced shallot
  • ½ teaspoon Dijon mustard
  • ⅓ cup Grapeseed or Canola oil
  • Salt and Pepper
  • 2 tablespoons tepid water
  • 1 tablespoon chopped Chives
  • 3 cups fresh or frozen Fiddleheads
  • 3 cups Radicchio leaves (Traviso radicchio, if available)
  • 1 cup pickled Red Onion
  • ⅔ cup Maple Toasted Pecans
Method
  1. Pickled Red Onions
  2. Simmer all ingredients, uncovered, over medium heat until onions are tender and liquid has evaporated
  3. Pickled red onions will keep for up to 6 weeks, refrigerated
  4. Maple Toasted Pecans
  5. Preheat oven to 350 °F and line a baking tray with parchment paper
  6. Toss pecans with maple syrup and black pepper to coat
  7. Spread pecans on prepared tray and bake for 10 to 12 minutes, without stirring, until toasted. Once cooled the maple syrup will caramelize onto pecans
  8. Store pecans in an airtight container for up to a month
  9. For vinaigrette
  10. Whisk lemon juice, shallot and Dijon to blend
  11. Gradually whisk in grapeseed or canola oil until incorporated, then whisk in water. Season to taste and stir in chives
  12. For fiddleheads
  13. Trim off stem end and wash thoroughly, rubbing gently between your fingers. Drain well. Bring a pot of water to a boil and salt generously
  14. Blanch fiddleheads until tender, about 5 minutes (tasting is the best way to judge)
  15. Drain fiddleheads and shock in ice water to halt cooking. Drain and chill until ready to serve
  16. To assemble salad
  17. Arrange radicchio on a platter. Toss fiddleheads with vinaigrette and arrange on platter
  18. Spoon a pickled red onions over and top with maple toasted pecans serve immediately

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