Fiddlehead And Black Olive Salad

1. 1

   Bring a pot of lightly salted water to the boil.

2. 2

   Add the fiddleheads and blanch for 5 minutes.

3. 3

   Drain.

4. 4

   While the fiddleheads are still warm, toss them with the olives, lemon juice, olive oil and salt.

5. 5

   Let cool to room temperature.

6. 6

   Divide among 4 plates, sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.