Ingredients
- 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
- 2 cups fiddleheads
- 2 hard boiled eggs
Directions
Combine all sauce ingredients. Let stand for at least one hour. Pour this sauce over two cups of cooked (just tender) and chilled fiddleheads. Garnish with two
chopped hard boiled eggs.
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Submitted 6/13/05.
Source: http://soar.Berkeley.EDU/recipes/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Fiddleheads Vinaigrette