How about having some Fiddlehead Ferns salad? For the benefit of those who isn't familiar with Fiddlehead Ferns, they are one part of the large family of ferns which are harvested during spring. Here is the link, if you are keen to know more about edible ferns.
Fiddlehead Fern And Edamame Salad
300 g Fiddlehead Ferns, trimmed
200 g Frozen Edamame (Shelled Green Soybeans)
80 g Feta Cheese, crumbled
2 1/2 Tbsp Lemon Juice
5 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
Freshly Ground Black Pepper
Extra 1 tsp of Salt for boiling the vegetables
1 tsp Maldon Flaky Crystals Sea Salt (Optional)
In a bowl, whisk together lemon juice, olive oil, sea salt and pepper. Set aside.
Bring about 6 cups of water with 1 tsp of salt to a boil. Add the soybeans, cook for about 10 minutes, then mix in the Fiddlehead ferns. Continue to cook for about 2 to 3 minutes. Rinse with cold running water. Drain well.
Pour the lemon juice dressing over the vegetables and toss to coat. To serve, top the salad with some feta cheese, some freshly ground black pepper and sprinkle some sea salt.