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Fiddleheads and Herbs

by in Apr 2001

Yield: Makes 4 to 6 servings.

Ingredients:

  • 4 cups rinsed and trimmed fiddleheads
  • 8 tablespoons olive oil
  • 2 tablespoons red-wine vinegar or tarragon vinegar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1/2 teaspoon brown sugar
  • 2 drops Tabasco
  • 1/2 teaspoon basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Instructions:

Steam the fiddleheads over hot water for about 15 minutes or until tender. Meanwhile, mix the dressing ingredients and stir well. Toss fiddleheads in the herb dressing just before serving.
Updated Wednesday, February 9th, 2005
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