Marinated Fiddleheads

  • 4 cups fiddleheads, cleaned and washed
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dry mustard
  • 2 cloves garlic (can substitute 1/4 teaspoon garlic powder)
  • salt and pepper to taste

Place fiddleheads in boiling water. Boil for 8 minutes. Drain. Place in cold water to stop cooking.

Whisk remaining ingredients in bowl to make dressing.

Drain fiddlheads and place in plastic container. Pour dressing over fiddleheads. Mix together.

Cover and refrigerate. Keeps well for a week.

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