Fiddlehead Fern Salad

What you need:
1.5 cups fiddlehead fern
1 big clove garlic, slivered
1.5" piece ginger, peeled and thinly sliced
2 tbsp Liquid Aminos or low sodium soy sauce
1 tsp balsamic vinegar
1 tsp Tamari soy sauce
1/2 medium zucchini, sliced
1 tbsp sesame seed oil
Pinch dry dill
Pinch black pepper
Pinch salt
Boiling water
Ice water
Small saucepan
Skillet
Feeds 2 people
Preparation time: 20 minutes
Ready to eat in 2 hours

Method:

All debris will set on the bottom.

Rinse fern in cold water, cut back ends, put in saucepan, cover with boiling water, add a pinch of salt, and simmer for 5 minutes. Drain fern and transfer it to ice water to stop cooking process and give it a shock to retain green color.
In a bowl mix aminos (or soy sauce), balsamic vinegar and Tamari soy sauce, add garlic, ginger, and fern. Mix well and set aside to marinate for 1-2 hours.
When ready to serve, heat the skillet, add oil, saute zucchini sprinkled with dill and pepper until slightly golden (about 2 minutes). Add zucchini to fern, mix well again. Serve in a bowl with an Asian motif.

Chewing, I closed my eyes and easily imagined myself sitting in a Japanese restaurant. Quite a pleasing experience.

Notes:
Tamari soy sauce contains some alcohol. You can use 1 tsp of vodka instead of it.
If your fern fiddleheads are very small, boil 3 minutes, so that they are still bright green and a little crunchy.