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Fiddlehead Salad

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking0 minutes
Ready In4 hours
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Ingredients

20 ounces fiddlehead frozen
5 tablespoons wine vinegar
1/4 teaspoon worcestershire sauce
2 Drops red hot pepper sauce (eg. Tabasco)
12 tablespoons olive oil
4 each scallions, spring or green onions

Directions

Thaw fiddleheads and mix with the vinegar and the two sauces and salt and pepper to taste.

Let marinate in fridge for 4-8 hours.

Add oil and onions before serving.

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Member Review

****

Fritters

try sliced potatoes too...a favourite in the UK!

 
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