Recipe By : The First Ever Fiddlehead Harvesters Guide
Serving Size : 4 Preparation Time :0:00
Categories : Fiddleheads
Amount Measure Ingredient -- Preparation Method
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Combine together:
2 1/2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon dry mustard
2 cloves garlic -- minced
1/2 teaspoon paprika
salt and pepper -- if desired
1 teaspoon snipped fresh chives -- if available
Let stand for at least one hour. Pour this sauce over two cups of
cooked (just tender) and chilled fiddleheads. Garnish with two
chopped hare boiled eggs.
