Recipe: Gathered Greens with Pickled Fiddleheads and Beets – Part 2: Gathered Greens

From the Vitality Food Feature ‘STALKING THE WILD FIDDLEHEADS‘.


  • 2 cups fresh wild greens: dandelion, watercress, purslane, lambs quarters, mixed with spinach or mesclun greens
  • 1 small onion, thinly sliced
  • 5 Tbsp walnut or extra virgin olive oil
  • 3 Tbsp pure maple syrup
  • ¼ cup crumbled feta or goat cheese

1) In a salad bowl, combine wild greens and onion.

2) Using a slotted spoon, lift fiddleheads and beets out of the marinade and add to the bowl of greens.

3) Measure ¼ cup of the pickling vinegar mixture into a jar or small bowl.

4) Add oil and maple syrup and shake or whisk to combine.

5) Drizzle over salad ingredients and toss gently.

6) Divide evenly among 4 plates and sprinkle cheese over each.

Pat Crocker Pat's mission in life is to write with insight and experience, cook with playful abandon, and eat parsley with gusto. Author of 24 cookbooks, Crocker holds a degree in Food, Nutrition, Consumer, and Family Studies (Ryerson University, Toronto) and is a culinary herbalist with more than 1.25 million books in print and several translated into over 11 languages. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild. Read all about parsley and over forty other herbs in Pat’s latest book, The Herbalist’s Kitchen (Sterling Epicure) now available in bookstores everywhere and on her website.

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