Fiddlehead Fern and Pomelo Salad

My original intention for this post was meant for last week but as most of you know my home state was hit with the most horrific natural disaster it has seen. Wednesday evening about one hundred and eighty tornados pummeled their way through homes, schools, churches, and knocked down countless hundred year old oak trees taking the lives of many. Though were I live was not affected directly my heart has been heavy with sorrow yet full of gratitude as I thank God that my family and friends are safe and sound.

Thank you to all who sent me notes and and prayers. Though nothing more than a tree branch is amiss at our house I ask that you continue to pray for all of those suffering after loosing everything they had, including their loved ones. We have been tremendously encouraged by the camaraderie and love expressed amongst all races, religions, and not to mention rival football teams. The recovery will take years and I pray that the selfless support and voluntary efforts will last just as long. My whole heart and prayers go out to all affected by these terrible storms.

Since my mind has been has been on less trivial things these days I haven't had a lot of motivation to do much of anything and that includes cooking. However I found some fresh fiddleheads grown right here in Alabamee so I thought I would spruce up my day with a simple salad. 

For those unaware, fiddleheads are the unfurled frond of a young fern. Harvested in the early spring these curly sprigs can usually be found in the month of April so it is important to get your hands on them while you can. The key to a good fiddlehead is to lightly blanch them for about five minutes and then give them a quick ice water bath to maintain the vibrant green hue. Blanching also deminishes the fiddleheads' notorious bitter flavor.

To accompany the fiddleheads I chopped up some fresh pomelo, a sister of the grapefruit yet milder of the two. Some toasted almonds gave a nice crunch while a thyme and balsamic vinaigrette tied everything together. And do not forget the cheese! A light dusting of fresh parmesan reggiano is all you need.

Enjoy!

Fiddlehead Fern & Pomelo Salad

• 1 pint of fresh fiddlehead ferns (I found mine at my local market near the mushrooms and herbs)
• a bunch of arugula
• 1 pomelo chopped in chunks
• toasted almonds
• parmesan reggiano 
• fresh basil for garnish

 For fiddleheads, 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. Blanch fiddleheads until tender, about 5 minutes (tasting is the  best way to judge). Drain fiddleheads and shock in ice water to halt cooking. Drain and chill until ready to  serve.

Toss the fiddleheads, arugula, toasted almonds, pomelo and vinaigrette. Grate parmesan on top and garnish with fresh basil.

Thyme Balsamic Vinaigrette

• 1 medium shallot, finely minced
• 1/3 cup balsamic vinegar
• 1 tsp chopped thyme
• salt and pepper
• 3/4 cup extra virgin olive oil

 Combine first four ingredients then slowly whisk in the olive oil. Adjust seasonings as needed. Vinaigrette will keep in a jar in the fridge for several days. Makes 1 cup.

Comments

[Maria @ ScandiFoodie]

I'm so sorry to hear about the devastation, my thoughts are with everyone there!

What a beautiful dish Coco - I find fern heads so incredibly gorgeous and this dish really embraces their unique taste and texture.
This is so gorgeous!

Maria
x

[Julie the Alkaline Sister]

Coco, it was so devastating to see the effects of the storm for so many families. Such a relief that you weren't hit by this after just settling down. I can't even begin to imagine what it may be like for some in the after math of this storm and the Japanese tsunami. We are so blessed to have all the comforts we need and more but we must remember to be thankful each and every day. Fiddleheads, I've only had them out for dinner but you've inspired me to have my eyes peeled for them at the market and do something yummy with them like you have here. Gorgeous photos once again:)

[Egle]

That is so sad, Coco. Wishing strength to you, your family and the people whose families were hurt. That is so sad to hear such a bad news. But I believe these things makes us stronger. Really.

And about your salad. And photos. They are just stunning! As always. How do you do it? :) I mean, how a person can do everything so pretty? :)

[Ruth]

I can only imagine what things are like foy you and yours at the moment, but I am glad to see you back, and this salad looks amazing. I doubt I will get hold of any fiddleheads thong. I have no idea what they taste like but perhaps I can substitute asparagus for them?

[Ruth]

Duh! 'though' not 'thong'. It's still early in my part of the world - I hope that's enough excuse for not checking for typos before I hit 'post'! Sorry!

[david]

delicious!

[Aubrey]

Thinking about you with all of the crazy weather your way. Hoping you are all ok. Thank you for the lovely salad recipe. Will give it a try!

[bianca]

My prayers are and will continue to be with everyone in your region.

Thank you for taking the time to share a recipe- and a lovely one at that!

[Cindy]

so glad you and family are safe! my heart goes out to all there. delicious salad and pics, yum!

[Marta]

beeeeeautiful shots coco!!! my prayers are with you and your state

[rick]

very relieved and glad to hear that you and your loved ones are ok! i just had a pomelo this morning (and a pomelo salad a week ago), so this post is very fitting. the cheese and fiddleheads look like lovely additions!

[Tiffany from HOLIDAY]

I am praying for your hometown. Such a heartbreaking event. Two Dallas students were among the mix, one which passed away, one survived...both had huddled into the same closet together. Such sad misfortune. Lots of prayers for AL! xo

[Autumn Water]

i had been wondering how you were faring in the midst of storms. so glad to hear you and your loved ones are well and that your spirit is positive and steadfast.

sometimes in these wayward times, i find those small things (i.e. fiddleheads) that most profoundly remind me of the beauty that is and the beauty that will continue to be.

thanks for bringing those fiddleheads to us as you do...

[Dawn (KitchenTravels)]

I am so happy to hear you and your family are okay. What a frightening time for so many in that area of our country.

[Cannelle Et vanille]

simply beautiful!!

[Sini]

Glad to hear that neither you nor your family or friends got harmed by the storms. The power of nature is amazing - and scary at some times. I feel so lucky that we don't have any big nature catastrophes like hurriganes or floods here in Finland. I hope your community will recover soon. I send you all my strength.

First time I hear about fiddlehead ferns on a plate. They look gorgeous! I'm really curious about the taste...