|1 tsp||baking soda|
|1 (150 g)||container of feta cheese|
|chopped chives and basil, to taste|
|3 tbsp||olive oil|
|1 tbsp||lime juice|
|salt and pepper, to taste|
1. Blanch fiddleheads for 10 minutes in boiling water to which is added 30 g (2 tbsp) of coarse salt and 5 g (1 tsp) of baking soda. Cool in ice water and drain well.
2. In a bowl, combine fiddleheads, tomatoes, feta and olives.
3. Whisk together ingredients for the dressing and pour over salad. Gently mix.
4. Sprinkle herbs over the salad and serve.
Serves 4 to 6