Ingredients
| Quantity | Ingredients |
|---|---|
| 1 lb | fiddleheads |
| 1 tsp | baking soda |
| 2 | tomatoes, quartered |
| 1 (150 g) | container of feta cheese |
| 12 | olives, pitted |
| chopped chives and basil, to taste | |
| Dressing: | |
| 3 tbsp | olive oil |
| 1 tbsp | lime juice |
| salt and pepper, to taste |
Directions
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
Source: www.zehrs.ca