Fiddlehead and Black Olive Salad
Ingredients
- 2 cups trimmed and cleaned fiddleheads
- 1/4 cup pitted and sliced Kalamata olives
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- salt
- 1 tablespoon chopped chives
Instructions
Bring a pot of lightly salted water to 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.
