Salad with Fiddlehead Ferns, Ramps and Coconut

Salad with Fiddlehead Ferns
This is a very unusual recipe with a complicated and very interesting combination of flavors. Once you get the ingredients, the rest is just too simple. Grind the dried shrimp to a powder in a food processor. You can make a paste of the ginger in the same way - just toss it in a food processor and a few seconds later, you're ready to go.

2 cups grated coconut, toasted lightly in a dry skillet
5 fresh ramps, sliced thin
2 hot chilies, seeded and sliced thin diagonally
2 tablespoons dried shrimp, powdered
4 tablespoons fresh lemon juice
½ pound bean sprouts
½ pound fresh fiddleheads, cleaned, trimmed, parboiled and sliced
2 teaspoons fresh ginger, ground to a paste
1 teaspoon sea salt


Combine the coconut, ramps, chilies, shrimp powder, and lemon juice in a bowl.

Add the other ingredients, toss them, and serve at room temperature.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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