Fiddleheads and black olive salad
Prep Time:
10 minutes
Cooking Time:
10 minutes
Servings:
4
Cook Mode
(Keep screen awake)
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
Directions
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.
