Fiddlehead and onion salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fiddlehead ferns cooked and chilled | ||
| Onions; sliced | ||
| French dressing | ||
Directions
Cover chilled cooked fiddleheads and an equal amount of sliced, mild-flavored, raw onion rings with French dressing. Marinate for several hours, covered and refrigerated, before serving.
From -The Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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