Grilled Fiddleheads with Burrata and Tarragon Oil
Fiddlehead ferns grilled until tender and lightly charred, arranged alongside creamy burrata and finished with a fragrant tarragon olive oil drizzle, bright lemon zest and flaky sea salt. A spring appetizer that looks stunning on the table and comes together in minutes - the grilled fiddleheads bring an earthy, grassy bite that cuts through the richness of the burrata beautifully, and the tarragon oil ties everything together with a quiet herbal warmth. Serve with good crusty bread and eat it slowly.
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.
Nutrition
Serving: 0.25 servingCalories: 403kcalCarbohydrates: 4gProtein: 11gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 40mgSodium: 5mgPotassium: 232mgFiber: 1gSugar: 0.04gVitamin A: 872IUVitamin C: 6mgCalcium: 383mgIron: 2mg
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