Hot Fiddlehead Salad Fiddleheads or fiddlenecks refer to young fern fronds, still curled in the fetal position, cut from any number of edible ferns, such as the ostrich, hay-scented, cinnamon or evergreen. 4 cups fiddlehead ferns, rinsed 4 thick strips bacon 2 tablespoons olive oil 2 tablespoons lemon juice Salt, to taste Pepper, to taste Blanch ferns in boiling salted water to cover for about 4 minutes. Drain them well. Fry bacon strips in a wok or large skillet. Remove them when crisp and drain on paper towels. Pour off all but 1 tablespoon of the bacon fat and add olive oil. Add ferns and stir over high heat until they are coated with oil. Pour into a serving dish, sprinkle with lemon juice and seasonings, and crumble bacon over the top. Serves 4 to 6.