Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes

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!

Step: 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.

Step: 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.

Step: 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.

Step: 4

Toss the pasta, fiddlehead ferns, crumbled bacon, and cucumber together in a large bowl.

Step: 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.

Step: 6

Pour the dressing onto the pasta mixture; stir to coat.

Per Serving: 750 calories; protein 22.1g; carbohydrates 107.3g; fat 27.7g; cholesterol 29.3mg; sodium 224.2mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .