A twist in a regular use of fiddlehead fern, which is one of the popular and soul soothing recipe of Assam, north eastern region of India. Fiddlehead fern locally known as Dhekiya Xak is used in every household. So, today this popular herb made me think to use in a different way. Edible flowers always spark my interest to make something with it as Im a hardcore lover of flowers. I use edible flowers more for their color and drama than for their taste, but that doesn't mean they taste bad. Edible flowers taste different, some of them are slightly spicy, some are grassy, some are sweet, just give them a nibble to see. If you want to try this then I recommend starting with pansies or marigold petals, they're easy to come by , and have a big impact.
Here is the edible salad I ended up making with fiddlehead fern. This palate refreshing salad is uber simple. The salad is light and spectacular. It'll be the showpiece of your table. You can add or substitute many different ingredients to make your own edible flower salad. You can add nuts, berries or use a plain vinaigrette. I used dijon dressing for my salad.
INGREDIENTS:
1 cup fiddlehead fern, cleaned
1 cup mustard greens
1 avocado, cubes
1 potato, boiled cubes
Edible Flowers:
Marigold
Pansies
Nasturtium
Dijon dressing:
1 tablespoon dijon mustard
1 tablespoon lemon juice
Salt and pepper
1 tablespoon olive oil
2 clove garlic, minced
METHOD:
Place ferns in boiling water for 5 minutes then plunge in ice water. Cool it and toss with olive oil and salt.
In a bowl, combine mustard, lemon juice, garlic, whisk olive oil, season with salt and pepper. Gently toss diced avocado and boiled potato with dijon dressing.
In a plate, place mustard greens, spoon avocado and potato over the mustard greens then arrange the fiddleheads around the salad. Scatter petals of edible flowers over the salad.
Sprinkle remain dijon dressing on top and finish with a few more petals and garnish with a whole flower like show stopper of salad.
Here is the edible salad I ended up making with fiddlehead fern. This palate refreshing salad is uber simple. The salad is light and spectacular. It'll be the showpiece of your table. You can add or substitute many different ingredients to make your own edible flower salad. You can add nuts, berries or use a plain vinaigrette. I used dijon dressing for my salad.
INGREDIENTS:
1 cup fiddlehead fern, cleaned
1 cup mustard greens
1 avocado, cubes
1 potato, boiled cubes
Edible Flowers:
Marigold
Pansies
Nasturtium
Dijon dressing:
1 tablespoon dijon mustard
1 tablespoon lemon juice
Salt and pepper
1 tablespoon olive oil
2 clove garlic, minced
METHOD:
Place ferns in boiling water for 5 minutes then plunge in ice water. Cool it and toss with olive oil and salt.
In a bowl, combine mustard, lemon juice, garlic, whisk olive oil, season with salt and pepper. Gently toss diced avocado and boiled potato with dijon dressing.
In a plate, place mustard greens, spoon avocado and potato over the mustard greens then arrange the fiddleheads around the salad. Scatter petals of edible flowers over the salad.
Sprinkle remain dijon dressing on top and finish with a few more petals and garnish with a whole flower like show stopper of salad.