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Recipe

FIDDLEHEADS AND BLACK OLIVE SALAD

Fiddleheads and black olive salad - A recipe by Epicuriantime.com

Serves 4

10 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.
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Fiddleheads and black olive salad

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