Grilled Fiddleheads with Burrata and Tarragon Oil (Edit recipe)

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Fiddlehead ferns grilled until tender and lightly charred, arranged alongside creamy burrata and finished with a fragrant tarragon olive oil drizzle, bright lemon zest and flaky sea salt. A spring appetizer that looks stunning on the table and comes together in minutes - the grilled fiddleheads bring an earthy, grassy bite that cuts through the richness of the burrata beautifully, and the tarragon oil ties everything together with a quiet herbal warmth. Serve with good crusty bread and eat it slowly.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 2

Ingredients

10-15 Fiddlehead Fern, (stems removed)
.25 cup Olive Oil, (plus 1 tbsp for grilling)
2 Tbsp tarragon (leaf's pulled from stem), fresh
1 tsp Lemon Zest
4 oz Burrata
1 Bread, crusty for serving (optional)
1 Sea Salt, (garnish)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring saucepan of water to boil.
Blanch fiddleheads for at least 10-15 minutes in hot water. Strain.
Pat fiddleheads dry with towel, and toss with 1 tablespoon of olive oil.
Heat grill pan to hot, and layer fiddleheads over the top. Cook for 5 minutes on each side.
As the fiddleheads char, make the tarragon olive oil.
Finely chop tarragon and to olive iol in small bowl.
Using an immersion blender, blend tarragon until mixed into olive oil. Set aside until ready to use.

Assembling fiddlehead burrata

Place burrata on center of plate.
Layer grilled fiddleheads over top and pout tarragon oil over.
Sprinkle with lemon zest and flaky sea salt. Serve with toasted bread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	42 g
Carbohydrates:	1 g
Protein:	6 g
Cholesterol:	41 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.