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Asparagus, wild leek and fiddlehead salad

BT Toronto | posted Thursday, May 26th, 2016

The 3 Chefs share a recipe for a healthy salad using seasonal spring vegetables!

Makes: 4 servings


  • 32 spears green asparagus (blanched and chilled)
  • 32 wild leeks (cleaned and trimmed)
  • 1 cup fiddleheads (cleaned, trimmed, blanched and chilled)
  • ½ cup rhubarb sliced
  • 2 cups baby arugula
  • 1 cup goat cheese


  • 2 tbsp sugar
  • 2 tbsp white wine vinegar
  • 1 cup chopped rhubarb
  • ½ tsp fresh grated ginger
  • 2 tsp lemon juice
  • 1 tsp fresh grated lemon zest
  • 1 cup extra virgin olive oil


  1. Mix the sugar, white wine vinegar in a pot and warm.
  2. In a bowl mix the chopped rhubarb and ginger.
  3. Once the sugar has dissolved pour the warm liquid over the rhubarb and set aside to cool.
  4. Puree the chilled pickled rhubarb in a blender and pass through a strainer into a large bowl.
  5. Add the grated lemon, ginger and lemon juice and olive oil. Whisk together, season with salt, pepper and then pour over the asparagus, leeks, fiddleheads, sliced rhubarb and baby arugula.
  6. Gently toss the salad, and then add small pieces of the goat cheese.
  7. Again season with salt, pepper to taste and serve immediately.

Courtesy Jason Parsons