recently, my mom came to visit and i promised her a meal. it was late may, creeping into early june - that last hurrah of spring. so, we went to the farmers market at grand army plaza to grab some of the last fiddleheads. the farmers market there is beautiful, packed with vendors of every kind - vegetables and lamb meat, goat cheese and candles, homemade pickles, lavender plants. i wanted to pack my bags full of literally everything, but i would have never made it home.
instead, i bought scapes. and ferns. woodear mushrooms (commonly seen in asian cooking) and spring onions. i'd never cooked with fiddleheads before but i always see unfamiliar produce as a special kind of challenge. i will conquer you, i will make you beautiful.
this salad is simple. it doesn't need much else - the flavors are already present in the ingredients of earthy woodear mushrooms and garlicky scapes, herbal and green ferns, and the bite of spring onions.
1/4 lb woodear mushrooms, brushed clean
2 oz garlic scapes, chopped roughly
1/4 lb fiddlehead ferns
1 oz spring onions, halved
1 oz lemon juice
1 tsp apple cider vinegar
1 tsp honey
1 oz olive oil
1 oz canola oil
dash of red pepper flakes
heat canola oil in a small sautepan over medium heat. add fiddlehead ferns and cook until ferns are greener and starting to open, 2-3 minutes. add mushrooms, scapes, and onions. cook an additional 1-2 minutes or until fragrant. remove from heat.
in a bowl, mix together lemon juice, vinegar, honey, olive oil, and red pepper flakes. combine with salad and toss. serve.