Marinated Fiddlehead Salad

1. 1

   Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.

2. 2

   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.

3. 3

   Drain well, add to dressing in dish, toss well to combine & season to taste.

4. 4

   Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.

5. 5

   Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.