Fiddlehead, Asparagus and Sweet Violet Salad
Fiddlehead, Asparagus and Sweet Violet Salad is a vibrant celebration of spring’s flavors, combining earthy fiddleheads, crisp asparagus, and delicate sweet violets. This delightful dish not only pleases the palate but also dazzles the eyes, making it perfect for any occasion—from picnics to elegant dinners. With its refreshing taste and stunning presentation, this salad is sure to impress your guests and leave them asking for more.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Blanching
- Cuisine: American
Ingredients
Scale
- 1 cup fiddleheads (washed and trimmed)
- 1 cup asparagus (cut into 2-inch pieces)
- 1/2 cup sweet violets (pesticide-free)
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Blanch fiddleheads in boiling water for 3 minutes until tender. Drain and set aside.
- In the same pot, blanch asparagus for 2-3 minutes until bright green but still crunchy. Drain and cool.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- In a large bowl, combine fiddleheads, asparagus, and sweet violets. Drizzle with dressing and toss gently to coat.
- Serve on a platter or individual bowls, garnished with extra sweet violets.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 1g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - Customize by adding toasted almonds or pecans for crunch. - Substitute sweet violets with nasturtiums or pansies for variation. - To maintain freshness, store leftover salad without dressing in an airtight container in the fridge for up to two days.