Fiddlehead Salad
By: Sheri Wetherell
Published: Friday, February 12, 2010 - 1:44am

Ingredients




10 ounces fresh fiddlehead ferns
5 tablespoons Wine vinegar
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
Salt to taste
Freshly-ground black pepper to taste
12 tablespoons Olive oil
4 Green onions, chopped

Preparation

1 Thaw fiddleheads and mix with the vinegar and the two sauces and salt and pepper to taste. Let marinate in fridge for 4 to 8 hours. Add oil and onions before serving. 2 This recipe yields 6 servings.