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About the Recipe You know it’s spring when fiddlehead ferns appear in a salad. Their flavor is complemented by smoked peppery salmon and bits of smoky bacon. They top peppery watercress, a nutritious super star, young mild leaves with radishes, crunchy cool cucumbers, tender lettuce leaves and feathery sprigs of fresh dill. Tossed with chilled apple vinaigrette, it makes a perfect spring main course entree.
Inspired by: Smithsonian National Museum of American Indian The Mitsitam Café Cookbook
Cook’s Note: Smoked cracked pepper salmon can be purchased at most large supermarkets. If fiddleheads aren’t available, just omit them from the recipe.
What Are Fiddleheads? On the North Pacific Coast, fern roots were valued as a source of starch. Fiddleheads are young curled fern shoots that grow in forested areas around the North Pacific and North Atlantic coasts. These ferns are available only for a short time in the spring. Their fresh green taste is complemented by the smoky flavor of bacon and smoked salmon.