Fiddlehead, mushroom, and beet salad over sprouts

big salad

Fiddleheads and beets – could you think of a more Ontario combination? After a full weekend at the Evergreen Brick Works and Leslieville farmers’ markets the cupboards were stuffed with plenty of fresh ingredients that made whipping up this tangy salad a breeze.



1 cup of fiddleheads
1 cup of mushrooms
1 tbsp butter
1 tbsp lemon juice
3 golden beets, peeled and thinly sliced
The kernels from one corn cobb
3 cups of sprouted greens (I used Kind Organic’s Cosmic Sprout Salad)
1/2 cup cilantro (or herb of your choice)
1 tbsp mustard (I used Kozlik’s Horseradish)
1 tbsp olive oil
1/2 tbsp soy sauce
1/2 tbsp wine vinegar


1. Trim the ends and wash the fiddleheads thoroughly.
2. Add to boiling water and boil for 15 minutes.
3. While they are cooking, slice and wash (or brush) the mushrooms and heat them in a dry pan, tossing occasionally.
4. When the fiddleheads are done, add them to the pan with the mushrooms with the butter and lemon juice and cook together for another five minutes.
5. Whisk the mustard, olive oil, soy sauce, and wine vinegar well.
6. Layer sprouts, thinly sliced beets, the mushroom and fiddlehead and top with corn and cilantro. Drizzle with dressing.



And there you have it! It’s practically impossible to come up with a bad combination of fresh and bright ingredients, so go out there and get creative with some local and seasonal good food.


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