fiddlehead fern frond & edible flower
tatsoi & arugula salad
avocado, yukon gold potato, dijon dressing
April showers brought May flowers. And with the upcoming opening of our “ristorante alfresco virtuale” Ciao Fiore! I’ve got edible flowers on my mind. Marigold and Johnny Jump-Up, Nasturtium, Pansy, and Borage too. I spotted the fiddlehead fern fronds at Whole Foods Market, in season right now just shipped down from Portland, Oregon. Flowers and ferns seemed like a pretty pairing, and thus this delightful Month-of-May salad was born.
Edible Flowers in the Salad:
- marigold – bright orange petals, some with red tips
- johnny jump up – small purple petals
- nasturtium – large orange flower
- pansy – large dark violet-purple flower
- borage – tiny blue petals
Ciao Fiore! is an enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden. My Co-Chefs Norma from Platanos, Mangoes & Me! and Debi from Table Talk will meet me in the virtual Italian cucina to create a captivating five-star three-course meal enhanced with edible flowers and herbs dal giardino. Ciao Fiore! is a Virtual Restaurant participating inThe 5 Star Makeover Cooking Group “Restaurant Wars” Competition.
Place cleaned, trimmed ferns in boiling water for 4 minutes then plunge in an ice bath. Toss cooled ferns with olive oil, a squeeze of lemon, and sea salt. Lightly dress tatsoi and arugula with a splash of olive oil and lemon juice. Scatter petals over the salad.
Djion dressing:
- 1 T. dijon mustard
- 1 T. lemon juice
- 1 minced clove garlic
- 3 T. olive oil
- salt & pepper
Combine mustard, lemon juice, and garlic. Whisk in olive oil, season to taste. Gently toss diced Yukon gold potatoes and diced avocado with the Dijon dressing. Spoon potato and avocado over the tatsoi and arugula then arrange the fiddleheads around the salad. Finish with a sprinkling of a few more petals plus garnish with a whole flower.
For a fresh springtime experience, enjoy fiddlehead & flower salad with a glass of dry rosé!
(eat flowers and fiddleheads in moderation
taking care to choose edible varieties)
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This is so beautiful! I love the idea of all the fresh flowers paired with the fiddleheads! This must be amazing!
Gorgoues!
Congratulations on making the foodbuzz Top 9!
Stunning! such a gorgeous series of photos and the salad “sounds” delicious too. Win/win when a well-made recipe also looks so beautiful.
So glad I saw this salad. Otherwise I might not have known about your wonderful website with so many other pretty things.
I live in Seattle and we’re able to forage for Fiddlehead fern shoots. I like to pickle them and preserve them in jars for gifts. When people are served a martini with a pickled Fiddlehead it makes them sit up and take notice 😉
Keep up the VERY good work!
Hi Brook – a martini with a pickled fiddlehead sounds fabulous!
LL
I have never heard of anyone eating fiddleheads except my dad! Growing up I thought it weird that he liked marinated fiddleheads and would talk about how they would eat them in Ohio! What a beautiful salad.