Lemon Dill Fiddleheads
When lemon meets the spring-treat of fiddleheads and they’re married with lemon, well, let’s just say it makes for an astoundingly memorable bite of food.
Ingredients
- 1 lb. fresh fiddleheads, trimmed and washed well
- 1 large lemon, zested and juiced, divided
- Ice water
- 1 1/2 tablespoons salted butter
- 1 teaspoon dried dill weed, or 2 teaspoons fresh dill, roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil with 2 teaspoons lemon juice over medium-high heat.
- Add fiddleheads to the pot, and bring back to a boil.
- Reduce heat to medium, and boil for 15 minutes.
- Drain fiddleheads in a colander, and plunge into the ice water.
- When cooled completely, melt butter, remaining lemon juice, zest, and dill in a medium frying pan.
- When butter has melted, add fiddleheads and toss to coat.
- Serve hot or at room temperature.
- Store any leftovers in the refrigerator for up to 3 days.