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

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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.

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