Fiddlehead Panzanella

Name: Fiddlehead Panzanella
Yield: Serves 6
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

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By Katherine Perry

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

SERVES6

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

WHY THIS RECIPE WORKS

We wanted to create a dish to showcase their showstopping spiral look and unique flavor and texture. We envisioned a bread salad like Italian panzanella but with bright-green fiddleheads. Since fiddleheads should not be eaten raw, blanching...

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