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Print this Recipe    Fiddlehead Olive

Fiddlehead and Black Olive Salad

2 cups trimmed and cleaned fiddleheads
1/4 cup pitted and sliced Kalamata olives
1/4 cup fresh lemon juice
1 tablespoon olive oil
salt
1 tablespoon chopped chives

Bring a pot of lightly salted water to boil. Add the fiddleheads
and blanch for 5 minutes. Drain. While the fiddleheads are still
warm, toss them with the olives, lemon juice, olive oil and salt.
Let cool to room temperature. Divide among 4 plates, sprinkle with
chives and serve.

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