Fiddlehead Salad
Yield
6 servingsPrep
15 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
fiddlehead
frozen |
* |
| 5 | tablespoons |
white wine vinegar
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 2 | Drops |
red hot pepper sauce
|
*
|
| 12 | tablespoons |
olive oil
|
|
| 4 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
fiddlehead
frozen |
* |
| 75 | ml |
white wine vinegar
|
|
| 1.3 | ml |
worcestershire sauce
|
|
| 2 | Drops |
red hot pepper sauce
|
*
|
| 1.8E+2 | ml |
olive oil
|
|
| 4 | each |
scallions, spring or green onions
|
|
Directions
Thaw fiddleheads and mix with the vinegar and the two sauces and salt and pepper to taste.
Let marinate in fridge for 4 to 8 hours.
Add oil and onions before serving.
