Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A great way to use fiddlehead ferns. A very tasty late-spring salad. If you can't get fiddleheads you can always use green beans. This salad is great for a BBQ, picnic, or potluck! Ingredients:
1 (16 ounce) package fusilli pasta |
1 tablespoon olive oil |
2 cups fiddlehead ferns |
3 slices bacon |
1 english cucumber, seeded and minced |
1/2 cup oil-packed sun-dried tomatoes, drained and chopped |
1 egg yolk |
1 tablespoon dijon mustard |
1 tablespoon lemon juice |
1 clove garlic, minced |
3/4 cup vegetable oil |
salt and ground black pepper to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook the fusilli at a boil until tender yet firm to the bite, about 12 minutes; drain. Drizzle 1 tablespoon olive oil into drained pasta; stir to coat.
2. Bring a saucepan of lightly salted water to a boil. Cook the fiddlehead ferns at a boil until tender, 3 to 5 minutes; drain. Rinse the fiddleheads in cold water to stop from further cooking; drain.
3. Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon once cool enough to handle.
4. Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.
5. Combine sun-dried tomatoes, egg yolk, Dijon mustard, lemon juice, and garlic in a bowl. Stream about 1/3 of the vegetable oil into the mixture while whisking vigorously until the mixture begins to emulsify. Stream the remainder of the olive oil into the dressing while whisking; season with salt and pepper.
6. Pour the dressing onto the pasta mixture; stir to coat.
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