| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Salads |
1 |
Servings |
INGREDIENTS
|
|
Fiddlehead ferns |
|
|
cooked and chilled |
|
|
Onions, sliced |
|
|
French dressing |
INSTRUCTIONS
Cover chilled cooked fiddleheads and an equal amount of sliced,
mild-flavored, raw onion rings with French dressing. Marinate for
several hours, covered and refrigerated, before serving. From -The
Wild Flavor_ by Marilyn Kluger. Los Angeles: Jeremy P. Tarcher, Inc.,
1984. Pg. 250. ISBN 0-87477-338-5. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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