Food
Fiddleheads and Herbs
By Yankee Magazine|Feb 09 2005|
Yield:
Makes 4 to 6 servings.
Ingredients
4 cups rinsed and trimmed fiddleheads
8 tablespoons olive oil
2 tablespoons red-wine vinegar or tarragon vinegar
2 tablespoons water
1 clove garlic, minced
1/2 teaspoon brown sugar
2 drops Tabasco
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon ground pepper
Instructions
Steam the fiddleheads over hot water for about 15 minutes or until tender. Meanwhile, mix the dressing ingredients and stir well. Toss fiddleheads in the herb dressing just before serving.
