Blistered fiddlehead & green bean salad with sherry-orange vinaigrette

Craving a tangy salad bursting with flavors? Try the Blistered Fiddlehead & Green Bean Salad with Sherry-Orange Vinaigrette for a taste sensation like no other!

Ingredients:

• 1 tablespoon minced shallot
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon sherry vinegar
• 1 teaspoon soy sauce
• 1 pinch sea salt
• 3 tablespoons extra-virgin olive oil
• 450g green beans, trimmed
• 3 teaspoons grapeseed oil, or other neutral, heat-tolerant vegetable oil, divided
• Sea salt, to taste
• 230g fiddlehead ferns, rinsed well in a bowl of water
• 1 small head radicchio, torn into bite-sized pieces
• 1 small bunch escarole, torn into bite-sized pieces

Instructions:

1. Combine the finely chopped shallot, orange juice, sherry vinegar, soy sauce, and sea salt in a small bowl. Gradually add the olive oil while whisking until well mixed.
2. Fill a large bowl with an ice bath and place a large pot of cold water on high heat. Add a good amount of sea salt. Cook the green beans in boiling water for 1 to 2 minutes until they turn bright green; then place them in the ice water, drain, and pat them dry.
3. Heat a large skillet over medium-high heat. Put 1 teaspoon of grapeseed oil into the skillet. Cook half of the green beans in the skillet with a pinch of sea salt. Make sure there is enough space in the skillet for the green beans (and later, the fiddleheads) to sear well. It's recommended to cook them in separate batches. Watch the heat closely as you cook each batch—it should be very hot but not smoking. Adjust as necessary.
4. Cook without stirring for 2 to 3 minutes until the beans are nicely browned, then flip and cook for an additional 2 to 3 minutes. Repeat the same process for the second batch of green beans.
5. Simultaneously, boil the fiddleheads in the same salted water for 8 to 10 minutes. Remove them from the water using a slotted spoon and pat them dry with paper towels. Use the same skillet that was used for the green beans to fry the fiddleheads. Heat 1 teaspoon of grapeseed oil over medium-high heat, then add the fiddleheads. Season with sea salt. Cook each side without moving for 2 to 3 minutes, or until the edges are browned.
6. Mix the radicchio and escarole with a few tablespoons of the sherry vinaigrette. Arrange the warm green beans and fiddleheads on top, then drizzle generously with vinaigrette.

Summary:

• Calories: 753 kcal
• Fat: 57 g
• Protein: 21 g
• Carbs: 55 g
• Potassium: 2324 mg
• Magnesium: 218 mg