Ingredients

  • 2 cups trimmed and cleaned fiddleheads
  • ¼ cup pitted and sliced imported black olives
  • ¼ cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon chopped chives
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      90 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 638 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Bring a pot of lightly salted water to the boil. Add the fiddleheads and blanch for 5 minutes. Drain. While the fiddleheads are still warm, toss them with the olives, lemon juice, olive oil and salt. Let cool to room temperature. Divide among 4 plates, sprinkle with chives and serve.

10 minutes

Dining and Cooking