When I think of Springtime in Ontario, I think of gorgeous Tulips - purple, yellow, orange pink and red, colouring our concrete landscape... and Fiddleheads. Fiddleheads are an edible Fern available late spring-early summer. Firm in texture and uniquely fresh on the palette, they are wonderful just sautéed in Butter or tossed into a Salad. Here's a quick, simple recipe I've concocted as a friendly way to introduce you to our green little friends which look like something out of the land of Willy Wonka.
1 bunch of Organic Asparagus cut into quarters
200 grams of Organic Fiddleheads
1 Fistful of Organic Grape Tomatoes
3 Tbs. Balsamic Vinegar
2 Tbs. Organic Olive Oil
1/2 Tsp. Truffle Oil
Salt and Pepper
Steam Asparagus and Fiddleheads gently until just cooked. Remove from heat and rinse with cold water in a Colander. In a large Salad Bowl, combine Vinegar, Olive Oil and Truffle Oil. Toss Asparagus and Fiddleheads into Bowl, adding Tomatoes last. Season with Salt and Pepper to taste, tossing gently again. Transfer Salad to Serving Dishes. Serves 4 to 6.