Marinated fiddleheads salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Italian Salad Dressing |
| 2 | cups | Fiddlehead Ferns, cooked and |
| Drained | ||
| Lettuce | ||
| Tomatoes, sliced | ||
| Scallions, chopped | ||
| Seasoned Croutons | ||
Directions
Prepare 1 package of Good Seasons Italian salad dressing mix according to the package directions. Pour dressing over 2 cups of cooked, drained fiddleheads. Let the fiddleheads marinate in the dressing overnight in the refrigerator.
Use marinated fiddleheads generously in a salad made of crisp lettuce leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad with additional Italian dressing; serve with seasoned croutons scattered on top of the salad.
From "The Wild Flavor" by Marilyn Kluger. Los Angeles: Jeremy P.
Tarcher, Inc., 1984. Pp. 248-249. ISBN 0-87477-338-5. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1442)
Related recipes
- Fiddlehead & onion salad
- Fiddlehead and onion salad
- Fiddlehead fern information
- Fiddlehead fern soup
- Fiddlehead ferns
- Fiddlehead salad
- Fiddleheads
- Fiddleheads on toast
- Fiddleheads steamed in lemon
- Fiddleheads steamed in lemon oil
- Fiddleheads vinaigrette
- Garlic flavored fiddleheads
- House dressing (the fiddlehead)
- Sauteed fiddlehead ferns
- Sauteed fiddleheads with fresh herbs
- Spring trout & fiddlehead
- Spring trout and fiddlehead
- Steamed fiddleheads with horseradish scallion sauce
- Stir-fried fiddleheads
- Whitefish baked with fiddlehead ferns