| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”