Fiddlehead Salad

Makes 4 servings

1 lb (450 g) fresh fiddleheads
3 tbsp (45 mL) unsalted butter, divided
1 tsp (5 mL) crumbled dried tarragon
1 cup (250 mL) coarse fresh white bread crumbs
8 strips lean bacon
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) freshly grated Parmesan cheese
Salt and pepper, to taste

Clean and trim fiddleheads. Melt 2 tbsp (30 mL) of butter in skillet, add tarragon and bread crumbs; saute until bread is crunchy and golden brown. Remove with slotted spoon; drain well. Wipe out skillet and in it fry bacon until crisp. Crumble or chop bacon. Bring a pot of water to a boil. Cook fiddleheads until tender, about 5 minutes. Drain them well. While they're still very hot, toss them in a bowl with the remaining butter and the lemon juice. Add croutons, cooked bacon, salt and pepper, toss gently to combine, and sprinkle with the Parmesan. Serve at once.