Fern Tips Vinaigrette
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vinegar
or lemon juice |
|
| 6 | tablespoons |
butter
or salad oil, melted |
|
| ½ | teaspoon |
prepared mustard
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | teaspoon |
chives
chopped, or grated onion |
|
| 2 | large |
eggs
hard-boiled, chopped |
|
| 2 | cups |
fiddlehead ferns
cooked and chilled |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vinegar
or lemon juice |
|
| 9E+1 | ml |
butter
or salad oil, melted |
|
| 2.5 | ml |
prepared mustard
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | ml |
chives
chopped, or grated onion |
|
| 2 | large |
eggs
hard-boiled, chopped |
|
| 473 | ml |
fiddlehead ferns
cooked and chilled |
* |
Directions
Combine all ingredients except the last two; mix well.
Arrange hard-boiled eggs over top of the chilled, cooked fiddleheads and pour vinaigrette sauce over all.
