Hot Fiddlehead Salad

Fiddleheads or fiddlenecks refer to young fern fronds, still curled in the fetal position, cut from any number of edible ferns, such as the ostrich, hay-scented, cinnamon or evergreen.


  • 4 cups fiddlehead ferns, rinsed
  • 4 thick strips bacon
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt, to taste
  • Pepper, to taste


  1. Blanch ferns in boiling salted water to cover for about 4 minutes. Drain them well.
  2. Fry bacon strips in a wok or large skillet. Remove them when crisp and drain on paper towels.
  3. Pour off all but 1 tablespoon of the bacon fat and add olive oil. Add ferns and stir over high heat until they are coated with oil.
  4. Pour into a serving dish, sprinkle with lemon juice and seasonings, and crumble bacon over the top.

Serves 4 to 6.

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