Fiddlehead fern and edamame salad

Name: Fiddlehead fern and edamame salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 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)

Fiddlehead Fern And Edamame Salad - photo 2

Fiddlehead Fern And Edamame Salad - photo 3

Starter

4 servings

Very Easy

30 min

A salad not too complicated to make and it's very delicious.

Ingredients

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)

Preparation

Preparation20 min

Cook time10 min

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.

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