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Grilled Fiddlehead Potato Salad
2021-11-09
https://www.metro.ca/userfiles/image/recipes/salade-pommes de-terre-et-tetes-violon-grillees-11766.jpg
PT05M
PT20M
PT25M
In a large pot of boiling, salted water, cook fiddleheads for 10 minutes.Drain and set aside.Add fiddleheads to a lightly oiled grill pan or vegetable basket on the barbecue, grilling on medium heat for about 6-8 minutes, taking care not to burn them.Assemble salad by plating sliced eggs, roasted potatoes, cooked pancetta and fiddleheads.In a small bowl, mix olive oil, red wine vinegar and Dijon mustard, and pour over plated salad.Sprinkle with sea salt, freshly ground pepper and parsley.Source: @Listen2Lena
4
Metro
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1 package ForageGirl fiddleheads
10-12 new potatoes, halves and oven roasted
4 eggs, boiled and sliced
1/4 cup (65 ml) cooked pancetta, diced
1/4 cup (65 ml) olive oil
2 tablespoons (30 ml) red wine vinegar
1 teaspoon (5 ml) Dijon mustard
sea salt and freshly ground pepper, to taste
2 tablespoons (30 ml) chopped parsley, for garnish
Grilled Fiddlehead Potato Salad
4
Main course
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME
Ingredients
-
1 package
ForageGirl fiddleheads
-
10-12
new potatoes, halves and oven roasted
-
4
eggs, boiled and sliced
-
1/4 cup
(65 ml)cooked pancetta, diced
-
1/4 cup
(65 ml)olive oil
-
2 tablespoons
(30 ml)red wine vinegar
-
1 teaspoon
(5 ml)Dijon mustard
-
sea salt and freshly ground pepper, to taste
-
2 tablespoons
(30 ml)chopped parsley, for garnish
Preparation
In a large pot of boiling, salted water, cook fiddleheads for 10 minutes.
Drain and set aside.
Add fiddleheads to a lightly oiled grill pan or vegetable basket on the barbecue, grilling on medium heat for about 6-8 minutes, taking care not to burn them.
Assemble salad by plating sliced eggs, roasted potatoes, cooked pancetta and fiddleheads.
In a small bowl, mix olive oil, red wine vinegar and Dijon mustard, and pour over plated salad.
Sprinkle with sea salt, freshly ground pepper and parsley.
Source: @Listen2Lena
Source :
Metro
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