Salad of radish and fiddlehead ferns from Amuse-Bouche: Little Bites That Delight Before the Meal Begins by Rick Tramonto and Mary Goodbody

  • black radishes
  • fiddlehead ferns

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on May 22, 2011

    Tuesday, 17 May 2011 Fiddleheads from the foragers at my farmers market! Instead of following Rick's recipe to the letter, I attended to the headnote, in which he talks about eating fiddleheads raw rather than cooking them, then applied that lesson to the recipe and served the whole dish raw. Mixed colors of radishes, also from the farmers market, red, black, maroon, pink, cream, and white. Raw fiddleheads are a great texture food, kind of like crunching a serpent. I can see having this dish every year to mark the arrival of ... well, not the arrival, but the hope of spring. It will come. It will.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.