1 pound fiddleheads
Dressing
4 Tbsp extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
2 Tbsp brown rice vinegar
1/2 tsp sea salt
Clean fiddleheads well. Remove debris and cut stems to just below the furl of the fiddlehead. Steam them over salted boiling water, until bright green and just tender (approximately 5-10 minutes).
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
2 Tbsp brown rice vinegar
1/2 tsp sea salt
Clean fiddleheads well. Remove debris and cut stems to just below the furl of the fiddlehead. Steam them over salted boiling water, until bright green and just tender (approximately 5-10 minutes).
Combine dressing ingredients. Drizzle lightly over the fiddleheads. Serve immediately.
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