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.
-
Tuscan kale salad
-
Flounder with fiddleheads and red potatoes
-
Grilled cauliflower with red chili zhug yogurt - black garlic - hazelnut dukah and mint salsa verde
-
Esquites corn salad with white beans and avocado
In the kitchen. Happening Now
The latest
