My Favorite Fiddleheads

Add fiddleheads to rapidly boiling water. Bring back to boiling for 2 or 3 minutes. Remove and quickly put into ice water.

Squeeze fiddleheads dry in a towel, then splash with balsamic vinegar. Marinate for about 30 minutes. Pat dry.

Steam fiddleheads until tender crisp, about 10 minutes. Add salt, pepper, and a splash of extra virgin olive oil.

Leftovers are good, too …cold!

Submitted by:

Herb Dunbar

West Glover, VT