Fiddlehead fern and edamame salad

4 servings
20 min
10 min
Very Easy
A salad not too complicated to make and it's very delicious.


Number of serving: 4
300 g Fiddlehead Ferns, trimmed

200 g Frozen Edamame (Shelled Green Soybeans)

80 g Feta Cheese, crumbled

2 1/2 tablespoons Lemon Juice

5 tablespoons Extra Virgin Olive Oil

1 teaspoon Sea Salt

Freshly Ground Black Pepper

Extra 1 teaspoon of Salt for boiling the vegetables

1 teaspoon Maldon Flaky Crystals Sea Salt (Optional)


  • In a bowl, whisk together lemon juice, olive oil, sea salt and pepper. Set aside.
  • Bring about 6 cups of water with 1 tsp of salt to a boil. Add the soybeans, cook for about 10 minutes, then mix in the Fiddlehead ferns.
  • Continue to cook for about 2 to 3 minutes. Rinse with cold running water. Drain well.
  • Pour the lemon juice dressing over the vegetables and toss to coat.
  • To serve, top the salad with some feta cheese, some freshly ground black pepper and sprinkle some sea salt.


Fiddlehead Fern And Edamame Salad, photo 1Fiddlehead Fern And Edamame Salad, photo 2Fiddlehead Fern And Edamame Salad, photo 3


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