Enjoy the grassy crispness of fiddlehead ferns dressed in lemon and olive oil and topped with crumbly bacon.
Blanch ferns in boiling salted water to cover for about 4 minutes. Drain them well. Fry bacon strips in a wok or large skillet. Remove them when crisp and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat and add olive oil. Add ferns and stir over high heat until they are coated with oil. Pour into a serving dish, sprinkle with lemon juice and seasonings, and crumble bacon over the top.
Serves 4 to 6.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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