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


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