The Queen of Spring: Fiddlehead: Penne and Spring Greens with Lemon and Chive Vinaigrette

Fresh white and green colors please the eye while the flavors of spring tantalize the tongue.

| April/May 2000


Serves 6

2 pounds fresh penne
3 quarts water
4 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 pound fiddleheads, cleaned, trimmed, and steamed until tender
1 bunch tender dandelion leaves, stemmed and sliced crosswise
1 bunch wild leek leaves, sliced crosswise
1 bunch French sorrel, sliced crosswise
1/2 cup freshly grated Parmesan cheese
Lemon Vinaigrette
Seasoned Bread Crumbs
Salt and freshly ground black pepper to taste

Cook the pasta in a large pot of boiling salted water, stirring occasionally. Meanwhile, sauté the garlic in the oil in a large Dutch oven until it is light brown. Stir in the fiddleheads and sliced greens and sauté about 2 minutes or until wilted.

When the pasta is al dente, drain it and return it to the same pot. Toss with the greens, vinaigrette, and cheese. Season to taste with salt and pepper. Top with the seasoned bread crumbs.



Lemon Vinaigrette

5 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons fresh chopped chives
1 tablespoon fresh chopped lemon balm



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