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Blogwatch: Fiddlehead Salad

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Mel of Bouchon for Two, like many of us, is a sucker for things with short seasonal shelf lives. Right now, she's after fiddleheads, or the unfurled fronds of young ferns that are harvested for food consumption. They look like snail's shells or some pasta marketed at picky kids. Mel says they're "delicate, earthy" and make a nice salad with minced garlic, Dijon mustard, Parmesan, walnuts, and lemon. But you might want to blanch them first—they contain mild toxins that dissipate after being fully cooked.

Related: Fiddleheads [Talk]

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