Marinated Fiddlehead Salad

"Posted in response to a request - from Food & Drink magazine! Timing doesn't include standing."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.
  • Rub brown peppery scales off fiddleheads, rinse several times under cold running water, drain well & trim off ends; steam in a rack over boiling water until tender-crisp, about 7 - 9 minutes.
  • Drain well, add to dressing in dish, toss well to combine & season to taste.
  • Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.
  • Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.

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RECIPE SUBMITTED BY

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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