Fiddlehead Fern and Beef Salad recipe - ingredients, nutrition and when to eat it
This spring salad pairs blanched fiddlehead ferns and grilled beef with a bright yuzu soy dressing.
This spring salad pairs blanched fiddlehead ferns and grilled beef with a bright yuzu soy dressing. The ferns’ pleasantly bitter aroma goes well with the savory beef, making it a light yet satisfying lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 238.7g serving): 256.7 kcal · protein 20.1g · carbohydrate 19.1g · fat 10.8g · sodium 637.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Adjust the blanching time to the thickness of the fiddlehead ferns, and avoid overcooking to preserve their aroma and texture.
Tips: Let the beef rest briefly before slicing so it retains more of its juices.
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Ingredients (1 serving)
- Angelica shoots — 100 g
- Lean beef — 100 g
- Yuja syrup — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Olive oil — 1 tsp
- Garlic — 0.5 clove
- Ground black pepper — 0.1 tsp
- Salt — 0.1 tsp