This weeks' Off The Counter features my current seasonal obsession: fiddleheads, the furled fronds of a young fern. They experience a very short season so now is the time to enjoy them. An unusual addition to the plate, their curly shape and dense texture add a flavor only Spring can offer. Ingredients and instructions below.
fiddleheads, olive oil, garlic, salt, pepper and lemon
Toss fiddleheads with olive oil, crushed garlic, salt and pepper in a pan and grill for 4-5 minutes (don't let them burn). Add addition olive oil (if needed ) and the grated lemon rind.