Recipe
FIDDLEHEADS AND BLACK OLIVE SALAD
Serves: 4
Preparation time: 10 minutes If they like it, it serves 4 otherwise
Cooking time: 10 minutes
Totaltime: 20 minutes
Ingredients
- 2 cups fiddleheads, trimmed and cleaned
- 1/4 cup black olives, pitted and sliced
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- salt to taste
- 1 tablespoon chives, chopped
Preparation
-
Cook the fiddleheads in salted boiling water until tender. Drain. Toss the hot ferns with the olives, lemon juice, olive oil and salt.
Let cool. Sprinkle with chives and serve.
main ingredients: fiddlehead olive type of dish:
lunch
type of recipe:
salad
Country cuisine:
Canada specific recipes:
quick-and-easy season and occasion:Barbecue dietary considerations:
vegetarian Type of meal:
lunch
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Sautéed fiddleheads with pancetta
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Mexican street corn salad-esquites
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Asparagus and spinach salad
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