Salad of Potatoes, Dried Fiddleheads and Sour Onions
An example of how you can get the most from your dried fiddleheads. Soaking them in cold water until tender, but still a little chewy will retain more flavor than boiling them. Think of the flavors like German potato salad, dressed with a vinaigrette of your choice, instead of American potato salad that contains mayonnaise that would overpower the fiddleheads. Serves 2 as a small side dish. Adding cured ham like prosciutto would be nice.
2scallionstender white and green parts only, sliced ¼ inch
1tablespoonHickory nut oilor another rich tasting salad oil like extra virgin, to taste
Splash of maple vinegar or apple cider vinegar
Instructions
Cover the potatoes with water and a generous pinch of salt, bring to a simmer and cook until just barely tender, then drain and cool.
For the strongest flavored fiddleheads, soak them in cold water to cover for a few hours until tender, but still a little chewy (just make sure they taste good to you). To rehydrate them quickly and have them be more tender, simmer them for 10 minutes or so until water to cover until just tender, then drain and cool.
To serve, toss the potatoes with the remaining ingredients, mix well, taste and adjust the seasoning for salt, acid and spiciness, and serve. If you want to make it ahead of time, omit the vinegar until just before serving.