Fiddlehead Panzanella

Name: Fiddlehead Panzanella
Ingredients: 1 pound, fiddleheads, trimmed and cleaned; ½ teaspoon, table salt, divided, plus salt for blanching fiddleheads; 6 ounces ciabatta or, sourdough bread, cut into ¾-inch pieces (4 cups); ½ cup, extra-virgin olive oil, divided; 1 , garlic clove, minced to paste; ½ teaspoon, pepper, divided; ¼ cup, red wine vinegar; 5 ounces grape or, cherry tomatoes, halved; 2 ounces goat or, feta cheese, crumbled (½ cup); ¼ cup, chopped fresh basil or mint

Side Dishes
Main Courses
Vegetables
Vegetarian
Salads

By Katherine Perry

Fiddlehead ferns, a foraged delicacy, are often sautéed or pickled. But here we turn them into a great salad.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 6

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

Why This Recipe Works

This is a members' feature.