METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Fiddlehead Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Salade-crosses-fougere-7037.jpg
PT15M
PT12M
PT27M
In a large pot of boiling salted water, blanch peas until tender, 1 - 4 minutes. Using a skimmer, transfer to a large bowl of ice water.In the pot, blanch asparagus until tender-crisp, about 3 minutes. Using a skimmer, transfer them to the same bowl as the peas.In the pot, blanch fiddleheads for 5 minutes. Using a skimmer, add them to the bowl of peas and asparagus.Drain vegetables and pat them dry with paper towels. Cut asparagus in two.In a large salad bowl, whisk oil, lemon juice and sugar together. Season with salt and pepper and whisk in mint.Add vegetables and toss with dressing.Just before serving, sprinkle with crumbled chèvre.
4
Coup de Pouce
3
3
4
2
1 cup (250 mL) green peas, fresh or frozen
12 asparagus, cut into bite-size pieces
3 cups (750 mL) fiddleheads
3 Tbsp. (45 mL) olive oil
2 Tbsp. (30 mL) lemon juice
1/4 tsp. (1 mL) sugar
1/4 cup (60 mL) packed fresh mint, chopped
1/4 cup (60 mL) crumbled chèvre cheese
Fiddlehead Salad
-
![]()
Gluten-free
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME
Ingredients
-
1 cup
(250 mL)green peas, fresh or frozen
-
12
asparagus, cut into bite-size pieces
-
3 cups
(750 mL)fiddleheads
-
3 Tbsp.
(45 mL)olive oil
-
2 Tbsp.
(30 mL)lemon juice
-
1/4 tsp.
(1 mL)sugar
-
1/4 cup
(60 mL)packed fresh mint, chopped
-
1/4 cup
(60 mL)crumbled chèvre cheese
Preparation
In a large pot of boiling salted water, blanch peas until tender, 1 - 4 minutes. Using a skimmer, transfer to a large bowl of ice water.
In the pot, blanch asparagus until tender-crisp, about 3 minutes. Using a skimmer, transfer them to the same bowl as the peas.
In the pot, blanch fiddleheads for 5 minutes. Using a skimmer, add them to the bowl of peas and asparagus.
Drain vegetables and pat them dry with paper towels. Cut asparagus in two.
In a large salad bowl, whisk oil, lemon juice and sugar together. Season with salt and pepper and whisk in mint.
Add vegetables and toss with dressing.
Just before serving, sprinkle with crumbled chèvre.
Source :
Coup de Pouce
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
