Grilled Fiddleheads with Burrata and Tarragon Oil
Foraged fiddleheads are one of springs delicacies. The tightly curled fronds can be sauteed, steamed, boiled or grilled. When thinking up recipes for what to make with fresh fiddlehead ferns, I tend to lean towards appetizers. Fiddlehead fern appetizers are a real conversation starter when served to a crowd. I make this recipe using bright tarragon and freshly zested lemon, elevating the fiddleheads grassy, asparagus like flavor. Charring the fiddleheads after blanching not only deepens the ferns distinct taste, it creates a savory contrast in this spring fiddlehead appetizer with burrata.
If this is your first time cooking with fiddleheads the crispy fiddlehead ferns appetizer is another beautiful spring starter worth trying while the season lasts.
Ingredients
Grilled fiddlehead ferns are piled over fresh burrata and drizzled with fresh tarragon oil in this light spring appetizer. The ingredients in this fiddlehead fern appetizer with fresh herbs are few, but the taste and presentation are stunning and conversation invoking. Add a garnish of fresh flaky sea salt and citrus zest over the top ands serve with freshly toasted bread.
- Fiddlehead Ferns; their flavor is similar to asparagus with a grassier, brighter flavor.
- Tarragon; this herb is bright, with a slight anise undertone and works well with the fiddleheads.
- Fresh Burrata; tender cheese stracciatella encased in a cheesy mozzarella shell is the perfect base for this spring appetizer.
- Lemon Zest; just a sprinkle over top, pulls this dish together.
The Blanching
Fiddlehead ferns contain a toxin and it is always step one when cooking with fiddleheads to blanch them in boiling water for at least 10 minutes. This is always the first step I take when cooking with foraged fiddlehead ferns. Do Not Skip This Step.
On the Grill
The fiddleheads only need a few minutes on the grill after the blanching process. Coat the ferns thoroughly with olive oil before placing on the grill. My recipe uses a grill pan, it’s early spring here still in the Hudson Valley, NY and the larger BBQ has yet to come out. For this simple quick appetizer it seemed fitting, all the fiddleheads need is a light char to deepen the flavor (and the added smokiness and grill lines are visually stunning in the appetizer).
How to Serve
Serve this elegant spring starter with foraged fiddleheads with cut rectangles of toasted bread. Scoop up the soft burrata and top with fiddleheads. Or keep it gluten free, and omit the bread.
A slice of browned butter ramp compound butter melted over the bread alongside this appetizer makes the most quietly indulgent spring starter course.
For a bitter sweet variation, add a balsamic vinegar reduction drizzle right before serving.
Fiddlehead Recipes
If you want to take fiddleheads in a completely different direction this fiddlehead fern stir fry with garlic ginger shrimp is a fast, flavor packed weeknight dinner worth bookmarking for fiddlehead season.
How do you prepare fiddleheads for cooking?
Rinse the fiddleheads thoroughly, removing debris. Clip the long stems.
Can you grill fiddleheads?
Yes, fiddleheads can be grilled, just make sure to blanch them for 10 minutes beforehand. Coat the ferns in oil before grilling, otherwise the delicate fronds will stick.
Do fiddleheads need to be blanched before grilling?
Yes, always blanch fiddleheads for 10 minutes before consuming.
Where do I find fiddleheads?
Fiddleheads are a foraged wild vegetable and can be found in wooded areas normally growing near water. Please identify correctly before consuming. I do go more in depth on foraging fiddleheads in some of my other fiddlehead posts. You can also purchase fiddleheads in the early spring at farmers markets and some grocery stores in the Northeast.
Fiddlehead season is one of the most fleeting on the spring foraging calendar – find out what else is worth picking this time of year in the full spring foraging guide.
And if you have fiddleheads left after making this appetizer this one pan fiddleheads with potatoes and haddock is the easiest spring dinner you’ll make all season.
Grilled Fiddleheads with Burrata and Tarragon Oil
Equipment
- immersion blender
- grill pan
- saucepan
- strainer
Ingredients
- 10-15 fiddlehead ferns stems removed
- ¼ cup olive oil plus 1 tbsp for grilling
- 2 tbsp fresh tarragon leaf's pulled from stem
- 1 tsp lemon zest
- 4 oz. burrata
- crusty bread for serving optional
- sea salt garnish
Instructions
- Bring saucepan of water to boil.
- Blanch fiddleheads for at least 10-15 minutes in hot water. Strain.
- Pat fiddleheads dry with towel, and toss with 1 tablespoon of olive oil.
- Heat grill pan to hot, and layer fiddleheads over the top. Cook for 5 minutes on each side.
- As the fiddleheads char, make the tarragon olive oil.
- Finely chop tarragon and to olive iol in small bowl.
- Using an immersion blender, blend tarragon until mixed into olive oil. Set aside until ready to use.
Assembling Fiddlehead Burrata
- Place burrata on center of plate.
- Layer grilled fiddleheads over top and pout tarragon oil over.
- Sprinkle with lemon zest and flaky sea salt. Serve with toasted bread.