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Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes


  • 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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on The World Cuisine

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