Fiddlehead salad

Yield: 6 servings

Measure Ingredient
2 packs 10 oz. frozen fiddleheads
5 tablespoons Wine vinegar
¼ teaspoon Worcestershire sauce
2 \N Drops tabasco sauce
12 tablespoons Olive oil
4 \N Green onions, chopped

Thaw Fiddleheads and mix with the vinegar and the two sauces and salt & pepper to taste. Let marinate in fridge for 4-8 hours. Add oil and onions before serving.

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