Billy Fiddlehead Greens Salad

This recipe is a favorite of Richard Hatfield, former Premier of New Brunswick, Canada, long a "hotbed" for NorCliff Fiddlehead Greens.

Ingredients

300ml/10oz. NorCliff Fiddlehead Greens
15ml/1 tbsp. White wine vinegar
5ml/1 tsp. Salt
1/2ml/1/8 tsp. Black pepper
2ml/1/2 tsp. Dry Mustard
45ml/3 tbsp. Salad Oil
1ml/1/4 tsp. Dry tarragon
2ml/1/2 tsp. Dry chervil
2ml/1/2 tsp. Minced Onion
5ml/1 tsp. Chopped parsley
5ml/1 tsp. Dried chives
5ml/1 tsp. Chopped capers or crumbles bacon
1 Salved hard-boiled egg yolk
1 Lettuce as desired

Instructions:

1. Combine all ingredients except NorCliff Fiddlehead Greens & refrigerate.
2. Arrange NorCliff Fiddlehead Greens on lettuce.
3. Pour combined ingredients (dressing) over salad and garnish with salved egg yolk.

Fiddlehead Greens and Cauliflower Salad (Serves 4)

Ingredients

500ml/2 cups NorCliff Fiddlehead Greens
125ml/1/2 cup Water
500ml/2 cups Raw cauliflower, cut into slices 1/4" thick
150ml/2/3 cup Vegetable Oil
45ml/3 tbsp. Lemon Juice
10ml/2 tsp. Whole mustard seeds
3 Juniper berries

Instructions:

1. Combine NorCliff Fiddlehead Greens and water and boil gently to 15-20 minutes, until tender but still crisp. Drain and cool.
2. Combine NorCliff Fiddlehead Greens and cauliflower.
3. Mix remaining ingredients together and toss with the NorCliff Fiddlehead Greens mixture.
4. Chill for at least 2 hours before serving.
5. It scrumpdiddlyumptious for springtime!

Fiddlehead Greens Salad (Serves 4)

Ingredients

1L/4 cups NorCliff Fiddlehead Greens
175ml/3/4 cup Water
125ml/1/2 cup Sweet pickles
75ml/1/3 cup Vegetable oil
1 Chopped clove of garlic
2ml/1/2 tsp. Ground mustard seed

Instructions:

1. Combine NorCliff Fiddlehead Greens and water and boil gently until tender but crisp.
2. Drain and cool.
3. Add pickles and set aside.
4. Combine oil, vinegar, garlic and mustard seed for the dressing.
5. Pour the dressing over the NorCliff Fiddlehead Greens and toss lightly.

Fiddlehead Greens Vinaigrette (Serves 4)

Ingredients

25 ml/2 tbsp. Wine Vinegar or Lemon Juice
90 ml/6 tbsp. Olive Oil
2ml/1/2 tbsp. Dijon Mustard or Dry Mustard
1 Garlic Clove, minced
2ml/1/2 tsp. Sweet Paprika
2ml/1/2 tsp. Salt
2ml/1/2 tsp. Pepper
5ml/1 tsp. Fresh Chives
500ml/2 cups Cleaned, cooked and chilled NorCliff Fiddlehead Greens
2 Chopped hard-boiled eggs

Instructions:

1. Combine the vinegar, oil, mustard, garlic, paprika, salt, pepper and chives in a bowl.
2. Arrange the NorCliff Fiddlehead Greens on a chilled serving plate and sprinkle the hard-boiled egg over them.
3. Drizzle the salad with the dressing from the bowl to taste.

Springtime Fiddlehead Greens Salad

Ingredients
MIX WELL:

500ml/2 cups Torn French Sorrel
250ml/1 cup NorCliff Fiddlehead Greens
125ml/1/2 cup Grated Jerusalem artichokes
6 Sliced radishes
125ml/1/2 cup Grated cabbage
250ml/1 cup Torn spinach or lettuce leaves

IN A SMALL BOWL OR JAR, MIX:

45ml/3 tbsp. Olive oil
5ml/1 tsp. Wine vinegar
1 Pinch sea salt
1 Crushed clove of garlic
30ml/2 tbsp. Finely chopped parsley

Instructions:

1. Mix dressing thoroughly.
2. Pour over salad and toss well.
3. If you are emitting French Sorrel, use 15ml/1tbsp. of wine vinegar instead of 5ml/1 tsp.

For more information, contact our head office:
NorCliff Farms Inc.
888 Barrick Rd., Port Colborne, Ontario, L3K 6H2
Tel.: 905-835-0808 | Fax: 905-835-9875
E-mail: sales@norcliff.com
Website: www.norcliff.com

Company Profile | Fiddlehead Greens FAQ | Our Product Line
Resource Center | Recipes | Contact Information | Home