Chilled Nettle Soup with Gravlax and Pickled Fiddleheads | James Beard Foundation

Ingredients

• 2 cups fiddleheads
• 1 cup brown rice vinegar
• 1/2 cup water
• 3 tablespoons brown sugar
• 3 tablespoons kosher salt
• 1 sprig rosemary
• 1/2-inch piece ginger, crushed
• 4 whole peppercorns
• 1 cup parsley
• 1 cup yellow beet greens
• 1 cup stinging nettle leaves
• 2 teaspoons olive oil
• 1 cup sliced onions
• 3 cloves chopped garlic
• 3 cups water or vegetable stock
• 1 green tea bag
• Salt and black pepper to taste
• Thinly sliced gravlax for garnish