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Vermont Spring Fiddlehead Salad - WCAX.COM Local Vermont News, Weather and Sports-

Vermont Spring Fiddlehead Salad

Posted: Updated:
BURLINGTON, Vt. -

Chef Tom Bivins
Crop Bistro & Brewery

Vermont Spring Fiddlehead Salad

Yield: 4 large servings or 6 small servings

Ingredients:

  • 1 lb. Vermont Fiddleheads, cleaned and all husks removed, blanched and shocked
  • 1 lb. Sunchokes, peeled and sliced into 1/4 inch rounds, steamed
  • 1 lb. Fresh Watercress, rinsed in cold water, spin dry
  • 1 red bell pepper, roasted, peeled and cut into strips
  • 1 lemon, juice only
  • 1 tb. Cider Vinegar
  • 1 teaspoon of Dijon vinegar
  • salt and cracked black pepper
  • 4 oz. Extra Virgin Olive Oil

Pasta with Vermont Fiddleheads and Mushrooms

Yield: 4 servings

Ingredients:

  • 1 lb. Dry Pasta,
  • 1/2 lb. Fiddleheads, blanched. Reserve the blanching water to cook the pasta in
  • 1/2 cup Vermont Butter & Cheese Creamery Cultured Butter, Lightly Salted
  • 1/2 lb. Fresh Mushrooms, sliced thin
  • 2 cloves garlic, mashed and salted
  • 1 tablespoon Italian Parsley
  • Cracked Black Pepper
  • Crushed Red Pepper
  • Salt
  • Parmesan Cheese flakes
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