Yield: 1 Servings
|\N \N||Fiddlehead ferns cooked and chilled|
|\N \N||Onions; sliced|
|\N \N||French dressing|
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