< previous page | page_362 | next page >
Page 362
| Spring Fiddlehead Fern Salad |
| 1 pound fiddlehead ferns |
| 2 to 3 tablespoons olive oil
cup dry coconut | ½ onion, sliced
1 tablespoon sesame seeds | Salt and pepper, to taste
cup balsamic vinegar |
| Boil 3 quarts of water, add fiddleheads, and cook for 15 minutes. Strain and place in bowl. |
| Toast dry coconut along with sesame seeds in dry pan until coconut begins to turn brown, being careful not to burn it. |
| Add to the cooked fiddleheads along with the rest of the ingredients. Mix well and serve. |
| Serves 4. |
| Wilted Spinach Salad |
| cup walnuts, halved |
| 1 clove garlic, minced
1 pound spinach | 3 tablespoons balsamic vinegar
1 small red onion, thinly sliced | 6 ounces feta cheese
3 tablespoons currants (optional) | 4 tablespoons olive oil
| Roast walnuts in a 350 degree Fahrenheit oven for 5 to 7 minutes or until they smell toasty. Set them aside to cool. |
| Wash spinach well and remove stems. Cut large leaves in half (the small ones can be left whole). Put the spinach in a big bowl and toss it with the onion, currants (optional), roasted walnuts, garlic, and vinegar. Break up the cheese and crumble over the spinach. |
| Heat the olive oil in a skillet until it is very hot. Immediately pour over the salad, turning the leaves so that the hot oil coats and wilts as many leaves as possible. Serve immediately. |
| Serves 4. |
< previous page | page_362 | next page >

If you like this book, buy it!