Marinated Fiddlehead Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement