Sesame Wild Fernbrake Salad
A light, refreshing spring salad featuring tender wild fernbrake tossed with aromatic sesame oil and bright scallions. This foraged fern is prized in Chinese cuisine for its unique grassy flavor and delicate texture.
Story
Wild fernbrake (juecai) is a seasonal delicacy foraged from mountain slopes in early spring. The young fiddleheads have a subtle earthy taste similar to asparagus with a hint of grass. This cold dish makes the most of the brief season and works beautifully as a starter or side.
Ingredients
wild fernbrake (fresh or rehydrated dried)
300 grams
salt
1/2 teaspoon
sesame oil
1 tablespoon
fresh red chili
1 small, thinly sliced (optional)
scallions
2 stalks, finely chopped
garlic
1 clove, minced
Instructions
1
Prepare the fernbrake
If using dried fernbrake, soak in warm water for 30 minutes until softened, then drain. If fresh, trim any tough stems. Bring a pot of water to boil and blanch the fernbrake for 2-3 minutes until tender but still slightly crisp. Immediately drain and plunge into ice water to stop cooking, then pat completely dry.
2
Season and dress
Transfer the cooled fernbrake to a mixing bowl. Sprinkle with salt and drizzle with sesame oil. Add the minced garlic, sliced chili if using, and most of the chopped scallions (reserve some for garnish).
3
Toss and serve
Gently toss everything together until well combined. Transfer to a serving dish and finish with the remaining scallions scattered on top. Serve immediately at room temperature or chilled.
Cold Appetizer
Quick-Sautéed Shredded Potatoes
A classic Chinese cold appetizer featuring thin shreds of tender potato tossed with aromatic garlic and fresh vegetables. The potatoes are briefly blanched to retain their texture, then finished with a quick toss in hot oil that infuses the dish with savory depth. Light, refreshing, and perfect as a starter or side.