|1||oranges, cut into pieces||180 g|
|2 tbsp||extra virgin olive oil||30 mL|
|1 tbsp||lemon juice, freshly squeezed||1/2 lemon|
|1/4 tsp||balsamic vinegar||1.25 mL|
|1 tsp||gingerroot, grated||4 g|
|ground pepper to taste [optional]|
Before you start
Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes to reduce their bitterness, and cook them in plenty of water.
- Prepare the fiddleheads: wash them well and soak them at least 10 min.
- Steam them 10 min or blanch them 15 min in a pot of boiling salted water. Drain them and shake a few times to remove excess water. Let them cool down at least 10 minutes.
- Peel the oranges with a small paring knife, removing all the pith. Cut the oranges into pieces, reserving any juice that runs out. Put the oranges with their juice and fiddleheads in a salad bowl.
- In a small bowl, add the oil, lemon juice, balsamic vinegar, salt and pepper. Beat well, using a fork, until the vinaigrette is emulsified.Pour the vinaigrette over the salad, mix lightly and serve.
Nutrition Facts Table
per 1 Serving (160g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¾||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Sodium, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Folacin, Iron, Magnesium, Phosphorus, Vitamin B1, Vitamin B2, Vitamin K, Zinc
- Good source of :
- Manganese, Niacin, Potassium, Vitamin E
- Excellent source of :
- Vitamin A, Vitamin C
- Diet-related health claims :
- Artery-healthy, Heart-healthy