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Recipe

FIDDLEHEADS AND BLACK OLIVE SALAD

Serves:4

Serves: 4
Total time: 20 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.
    main ingredients: type of recipe:
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    salad  type of dish: lunch   cuisine: Canada   specific recipes: quick-and-easy   season and occasion: Barbecue   dietary considerations: vegetarian   Type of meal: lunch  
    • NEW

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Fiddleheads and black olive salad

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