Fiddleheads and black olive salad

  • Time cooking time: 10 minutes
  • Yield Serves 4


    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


    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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