Fern Tips Vinaigrette
2 tb Vinegar or lemon juice 6 tb Melted butter or salad oil 1/2 ts Prepared mustard 1/2 ts Each paprika and salt Freshly ground black pepper 1 ts Chopped chives or 1 ts Grated onio...
Ingredients
- 2tbsp vinegar or lemon juice
- 6tbsp melted butter or salad oil
- 1/2tsp prepared mustard
- 1/2tsp each paprika and salt
- 1tsp grated onion
- 2hard-boiled eggs; chopped
- 2cup fiddlehead ferns
Directions
- 1
2 tb Vinegar or lemon juice 6 tb Melted butter or salad oil 1/2 ts Prepared mustard 1/2 ts Each paprika and salt Freshly ground black pepper
- 2
chopped 2 c Fiddlehead ferns -- cooked and chilled Combine all ingredients except the last two
- 3
Arrange hard-boiled eggs over top of the chilled, cooked fiddleheads and pour vinaigrette sauce over all
- 4
The author wrote: "Fiddleheads, the coiled tips of young fern fronds, are a springtime delicacy especially prized by New Englanders and wild
- 5
Their season lasts only two weeks or so in May
- 6
Three kinds of the curled crosiers are gathered: those of the ostrich fern, the cinnamon fern, and the common bracken fern
- 7
The fiddlehead is ready to pick when it is pushing up swiftly through the ground with its tightly coiled tip, shaped like the head of a fidd
- 8
Fiddleheads are picked in the morning when they are woodsy-smelling and fresh flavored and snap off crisply into the hand of the picker