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Dandelion Salad with Pickled Fiddleheads and Poached Egg

Friday, 06 May 2011

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List of viewable recipes from "Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen" by "Kelly Geary, Jessie Knadler"

Recipe from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen by "Kelly Geary, Jessie Knadler" (Rodale Books, 2011)

Fill a salad bowl with young dandelion greens (or another bitter green). Add a minced shallot, the zest of 1/2 lemon, and the juice of the whole lemon. Add a handful of strained pickled fiddleheads (see recipe here). Drizzle with olive oil and season with sea salt and black pepper. Toss and top with a poached egg and a sprinkle of Pecorino cheese. For a more decadent version, add bacon lardons.

NOTE: Fiddleheads can taste bitter if not cleaned properly. To prepare, trim the "tail" of the shoot just to where it starts to coil. Soak the heads in cold water and swirl them around, picking and rubbing away any brown flaky bits. Repeat as necessary until all the brown bits have been removed.