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Categories:Viewed: 15 - Published at: 9 years ago
Ingredients
- 2 cups trimmed and cleaned fiddleheads
- 1/4 cup pitted and sliced imported black olives
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon chopped chives
Method
- Bring a pot of lightly salted water to the boil.
- Add the fiddleheads and blanch for 5 minutes.
- Drain.
- While the fiddleheads are still warm, toss them with the olives, lemon juice, olive oil and salt.
- Let cool to room temperature.
- Divide among 4 plates, sprinkle with chives and serve.
