Fiddlehead and Mozzerella Salad


I really enjoyed this nice long weekend.  We tackled a major project over the last 3 days sealing the garage floor and it came out great.  We had neighbors over this afternoon for a cookout.  Lots of kids running around having a great time.  I knew I would be busy with the cookout for dinner so I threw together a quick salad for lunch.

I started by getting a large pot of salted water boiling on the stove top.  I had some leftover grilled fennel (I love grilled fennel and I tend to have it on hand quite a bit this time of year) which I chopped and tossed in a large pan.

image

I added about a half a bag of fresh Springdell spinach.

image

I put them on a very low heat to cook while I tossed my fiddleheads into the pot of boiling water, just for about a minute or so.

image

I drained them and in with the other veggies they went with a small dab of Amish roll butter.

image

I let them cook just until the spinach had wilted and the green colors in the pan were very vibrant.  I finished the pan off with a dab of herbed butter, salt and pepper to taste.

image

I placed fresh Mozzerella balls that were packed in seasoned oil into bowls.  I drained the Mozzerella with a slotted spoon, which leaves just enough of the herbed oil to season the salad but not too much that it comes out oily.

image

Top off the salad with all of the fresh veggies and toss.  A great lunch and not too much so we were all ready for the mid afternoon BBQ today.  Give this one a try, it’s great.  Enjoy!

image

 


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

Leave a comment

Your email address will not be published.