Enjoy the grassy crispness of fiddlehead ferns dressed in lemon and olive oil and topped with crumbly bacon.


  • 4 cups fiddlehead ferns, rinsed

  • 4 thick strips bacon

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • Salt, to taste

  • Pepper, to taste


  • 1.

    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.

  • 2.

    Serves 4 to 6.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 187kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 11g
  • Sugar 0g
  • Sodium 508mg

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.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings