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Fiddlehead ferns in a blue bowl.

Fiddlehead Salad

Course Salad
Cuisine American


  • 2 cups fiddleheads, cleaned, cooked, and cooled
  • 1/2 cup roasted red pepper strips
  • 1/2 cup fresh tomatoes, sliced
  • 5 oz. fresh chevre
  • 1/2 cup red onion, sliced thinly
  • 1/2 cup balsamic vinaigrette


  • In a large saucepan, cook the fiddleheads, mushrooms, leeks, and onions in butter until the onions are tender, about 4 minutes.
  • Remove from the heat; stir in the flour, salt and cayenne.
  • Gradually add the milk and broth, stirring until blended.
  • Bring to a gentle boil; cook and stir for 10 minutes.
  • Reduce heat; simmer, uncovered, for 10 minutes or until heated through.
Keyword fiddlehead fern benefits, fiddlehead salad calories
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