Spring Fiddlehead Salad

All too often I gather up every vegetable in my refrigerator, cut them up, and throw them on top of some lettuce.

A literal "everything but the kitchen sink" type of salad.

Now, I'm not complaining.  Nor is a vegetable loaded salad a bad thing.  However, I forget about the delicious simplicity that comes out of just a few ingredients and a delicious dressing.  And this was the salad that reminded me of that whole "simplicity is key" thing. 

A vegetable, a fruit, a nut, and some dairy.  Seriously.  Could it get any more simple?

Before I let you in on the whole simplicity thing, we obviously need to chat about the whole fiddlehead fern thing.  I first had fiddleheads at Journeyman, an unbelievable little restaurant in Somerville (that I've probably already told you about).  They were served with a spruce panna cotta, morel mushrooms, and a spruce crumble.  Easy to say I was swooning as soon as the plate hit the table. 

They have this unbelievably earthy flavor (but nothing like eating dirt) that I can't compare to anything else, they have the perfect "crunch", and let's be honest...they are easily the most fun looking vegetable.

So go grab some fiddleheads.  They are a little hard to find so check your local farmers market or a local grocery store with a great produce section.  Don't wait though.  They have a short season and won't be around long!




Adapted from Roost

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

{Printable Recipe}

Ingredients
1 pint fresh fiddlehead ferns
spring mix lettuce
1 large orange, cut into chunks
handful of toasted almonds, roughly chopped
parmesan reggiano

for the dressing-
1 medium shallot, finely minced
1/3 cup balsamic vinegar
1 tsp fresh thyme, chopped
3/4 cup extra virgin olive oil
salt and pepper to taste

Directions

1. Bring a pot of generously salted water to a boil.  Trim the stem off of the fiddleheads and wash thoroughly, gently rubbing them between your fingers.  Drain well.  Blanch fiddleheads until tender, about 5 minutes.  Pour into a strainer and run under ice cold water to halt the cooking.  Drain again and chill until ready to serve.
2. To make the dressing, combine the first four ingredients in a blender and pulse several times.  Slowly pour in the olive oil while on low speed.  Taste and adjust seasoning.
3. Toss the lettuce, orange, almonds, and fiddleheads in a large bowl.  Top with parmesan and toss with dressing.

Meal Plan Monday

Happy Monday!

Is everyone (in the US) enjoying their nice long holiday weekend?  Hopefully you're getting to partake in some sort of outdoor activity, some even more delicious food, and just relaxing.

Today I plan on: Grilling.  Eating.  Frisbee.  Listening to the Cardinals game.  Grilling more.  Eating more.  Cornhole.  And of course basking in the sun.

Rough life isn't it?

I was planning on doing some much needed errands today but I came to the sweet realization that it's a holiday and everything is closed.  Forced procrastination, I love you.

And while I'm on the subject of procrastination...I've been meaning to tell you...I'm going out of town for a couple of weeks and June...and therefore abandoning the blog.  Typical right?  Right.  However, just like last year I'm starting to line up some amazing guest bloggers to share recipes with you guys!  Exciting right? 

So keep your eyes peeled for that.  It's going to be amazing.

And of course have a great week!

monday

I already told you I'm definitely going to be hovering over a grill today.  However I haven't decided if this will be in round one or two.  It seems unlikely that I can hold out for round two but we'll see.

Grilled Eggplant, Halloumi and Pesto Burgers

from Veggie Belly

tuesday

Alright.  Come on.  This looks delicious.  I'm not a huge fan of sandwiches with big slices of bread...so I might go a different route in that department.  Maybe a lettuce wrap?  Maybe just a thin slice of grilled bread?  Either way...it's going to make my mouth very very happy.

Boiled Egg, Seared Asparagus, and Pickled Onion Sandwich

from The Kitchn

wednesday

I already know that I'm going to have withdrawals from The North End Fish Market when I move out of Boston.  I've become so unbelievably spoiled when it comes to seafood and it's because of this place.  Let's not think about that yet.  This looks so simple and so tasty.  And it's tossed with a ginger-miso dressing?  YES.

Black Sesame and Almond Crusted Ahi Tuna with Beech Mushrooms and Mixed Greens

from Spoon Fork Bacon

thursday

I had to have a "bowl" in here somewhere.  My week would probably go to hell if I didn't eat at least one.  Kale...avocado...tomato...Are all things that usually make it in my bowls.  But spicy miso-dipped tempeh?  That's a new one.  And I'm salivating at the thought.
Kale and Avocado Bowl with Spicy Miso-Dipped Tempeh
from Healthy. Happy. Life

friday

Pasta seems like a weekend thing to me.  I'm not sure why.  Maybe my mom used to make pasta on the weekends?  Or maybe it's because my dad and I ate Mac & Cheese for every meal while we were at the lake?  Either way this seems like an appropriate way to start the weekend.  Plus, I've been dying to grab some homemade noodles from Monica's Mercato.  Top those off with some fresh farmer's market veggies?  Perfection.

Green Summer Spaghetti with Vegetables

from Sandra's Easy Cooking

Slow Roasted Salmon with Herbs

Whew.

That was one whirlwind of a week.

And I don't think I could have asked for a better way to end my college years.  My parents were here.  We absolutely feasted on the most delicious food at every meal.  Played an excessive amount of pool.  Had a few celebratory cocktails.  Explored some unknown parts of Boston.  Did a little shopping...

...And of course I graduated!



After the amount of food I consumed over the past week my stomach is telling me that I should not be thinking about delicious food at the moment...

But the mere thought of this salmon makes me salivate.

I realized some time ago that I have never done a salmon post.  And that's ridiculous because I absolutely love salmon and I eat it all the time.

So I'm sorry that this is the first one I've shared...but I promise you it won't disappoint.  The slow roasting.  The slathering of herbs.  The spring salad.  It exceeded my expectations.

And I'd say it will do the same for you.

slow roasted salmon with herbs

Adapted from The Right Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes + 30 minutes to bring salmon to room temperature

{Printable Recipe}

Ingredients:
2 lb wild salmon, with the skin on
1 lemon
1/2 cup shallots, finely diced
2 tablespoons olive oil
2 tablespoons fresh dill, minced
2 teaspoons fresh tarragon, minced
1/4 cup flat leaf parsley, minced
salt and pepper to taste

Directions: 

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.  Preheat the oven to 250° and place a shallow pan of water on the bottom rack.
2. Finely grate the zest of the lemon until you have 1 teaspoon.  Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl.  Stir in 2 tablespoons olive oil.
3. Place the salmon, skin side down, on a baking sheet and season generously with salt and freshly ground black pepper.  Smear about 1/3 of the herb mixture on the fish and turn it over.  Slather the skin side of the fist with the remaining herb mixture and sprinkle with a little more salt and pepper.
4. Place the baking sheet in the oven and bake about 25 minutes or until the salmon separates into flakes.  Remove from oven and serve immediately.