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Fiddlehead Caesar Salad
2024-05-17
https://www.metro.ca/userfiles/image/recipes/tetes-de-violon-12300.jpg
PT35M
PT40M
PT1H15M
Halve the fiddleheads lengthwise. Fill 3 large containers with very cold water. Immerse the fiddleheads in one container of water after the other, moving them around vigorously to get them clean. The water in the third container should stay nearly clear, which indicates that the fiddleheads are thoroughly clean.In a large pot of salted, boiling water, blanch the fiddleheads for about 5 minutes. Remove them and cool them in a bowl of ice water. Set aside.In a blender, mix the egg yolks, mustard, lemon juice, capers, garlic clove and anchovies until smooth. Lower speed and remove the blender’s smaller lid in order to slowly incorporate the vegetable oil, in a thin stream. Once the dressing emulsifies, add 15 ml of boiling water to stabilize it. Season if needed and refrigerate.On a baking sheet, crisp the bacon in the oven at 375 °F (190 °C) for about 12 minutes (perhaps slightly longer). Set the bacon slices aside, also setting aside the baking sheet with its bacon grease.Cut the bacon into bits. Set them aside.Cube the bread and spread it out on the grease-covered baking sheet. Season and bake at 375 °F (190 °C) for about 12 minutes or until the cubed bread is nice and golden. Set aside.Cut the lettuce leaves into strips, lengthwise, and place them in a large salad bowl. Add the cooked fiddleheads and top with Caesar dressing. Toss well.Finely grate some Parmesan on top. Sprinkle with the bread cubes and bacon bits. Finish with a turn of the pepper mill or two.Source Martin Juneau
4
0
0
0
0
600 g fiddleheads
caesar dressing:
2 egg yolk
15 mL strong mustard
15 mL lemon juice
30 mL capers
1 gousses cloves garlic
6 anchovy filets
100 ml vegetable oil
Topping:
6 slices bacon
1/2 baguette
1 leaf lettuce
75 g Parmesan
Sufficient quantity Salt
Sufficient quantity freshly ground black pepper
Fiddlehead Caesar Salad
4
main course
0:35
Preparation
0:40
COOKING
1:15
TOTAL TIME
Ingredients
-
600 g
fiddleheads
-
caesar dressing:
-
2
egg yolk
-
15 mL
strong mustard
-
15 mL
lemon juice
-
30 mL
capers
-
1 gousses
cloves garlic
-
6
anchovy filets
-
100 ml
vegetable oil
-
Topping:
-
6 slices
bacon
-
1/2
baguette
-
1
leaf lettuce
-
75 g
Parmesan
-
Sufficient quantity
Salt
-
Sufficient quantity
freshly ground black pepper
Preparation
Halve the fiddleheads lengthwise. Fill 3 large containers with very cold water. Immerse the fiddleheads in one container of water after the other, moving them around vigorously to get them clean. The water in the third container should stay nearly clear, which indicates that the fiddleheads are thoroughly clean.
In a large pot of salted, boiling water, blanch the fiddleheads for about 5 minutes. Remove them and cool them in a bowl of ice water. Set aside.
In a blender, mix the egg yolks, mustard, lemon juice, capers, garlic clove and anchovies until smooth. Lower speed and remove the blender’s smaller lid in order to slowly incorporate the vegetable oil, in a thin stream. Once the dressing emulsifies, add 15 ml of boiling water to stabilize it. Season if needed and refrigerate.
On a baking sheet, crisp the bacon in the oven at 375 °F (190 °C) for about 12 minutes (perhaps slightly longer). Set the bacon slices aside, also setting aside the baking sheet with its bacon grease.
Cut the bacon into bits. Set them aside.
Cube the bread and spread it out on the grease-covered baking sheet. Season and bake at 375 °F (190 °C) for about 12 minutes or until the cubed bread is nice and golden. Set aside.
Cut the lettuce leaves into strips, lengthwise, and place them in a large salad bowl. Add the cooked fiddleheads and top with Caesar dressing. Toss well.
Finely grate some Parmesan on top. Sprinkle with the bread cubes and bacon bits. Finish with a turn of the pepper mill or two.
Source Martin Juneau
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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.
