Fiddlehead Salad with Pickled Red Onions and Maple Toasted Pecans

I can’t say that I was looking forward to this recipe. In fact I was dreading it a little bit, I am not a huge fan of fiddleheads. Luckily Kala loves them and was more than happy to sign up on my Spring Menu to be involved with this particular recipe.

So, this one is for her. It was surprisingly delicious and definitely worth making~

Fiddlehead Salad with Pickled Red Onions and Maple Toasted Pecans

Pickled Red Onions

Makes about 4 cups

4 cups sliced red onions

1/3 cup sugar

1/3 cup honey

1 cup dry white wine

¼ cup lemon juice

1 tsp salt

Maple Toasted Pecans

Makes 2 cups

2 cups pecan halves

3 Tbsp pure maple syrup

1 tsp ground black pepper

Fiddlehead Salad

Vinagrette:

3 Tbsp lemon juice

1 Tbsp finely minced shallot

½ tsp Dijon mustard

1/3 cup grapeseed or canola oil

salt & pepper

2 Tbsp tepid water

1 Tbsp chopped chives

3 cups fresh or frozen fiddleheads

3 cups radicchio leaves (Traviso radicchio, if available)

1 cup pickled red onion

2/3 cup maple toasted pecans

Pickled Red Onions

Simmer all ingredients, uncovered, over medium heat until onions are tender and liquid has evaporated.
Pickled red onions will keep for up to 6 weeks, refrigerated.

Maple Toasted Pecans

Preheat oven to 180C and line a baking tray with parchment paper. Toss pecans with maple syrup and black pepper to coat. Spread pecans on prepared tray and bake for 10 to 12 minutes, without stirring, until toasted. Once cooled the maple syrup will caramelize onto pecans.
Store pecans in an airtight container for up to a month.

Fiddlehead Salad

For vinaigrette, whisk lemon juice, shallot and Dijon to blend. Gradually whisk in grapeseed or canola oil until incorporated, then whisk in water. Season to taste and stir in chives.
For fiddleheads, trim off stem end and wash thoroughly, rubbing gently between your fingers. Drain well. Bring a pot of water to a boil and salt generously. Blanch fiddleheads until tender, about 5 minutes (tasting is the best way to judge). Drain fiddleheads and shock in ice water to halt cooking. Drain and chill until ready to serve.
To assemble salad, arrange radicchio on a platter. Toss fiddleheads with vinaigrette and arrange on platter. Spoon a pickled red onions over and top with maple toasted pecans serve immediately.