Marinated Fiddlehead Salad

• 1/4 cup olive oil
• 3 tablespoons white wine vinegar or 3 tablespoons lime juice
• 2 teaspoons yellow curry paste
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3 cups fiddleheads
• salt
• fresh ground pepper
• coriander, fresh, chopped

1. Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.
2. Rub brown peppery scales off fiddleheads, rinse several times under cold running water, drain well & trim off ends; steam in a rack over boiling water until tender-crisp, about 7 - 9 minutes.
3. Drain well, add to dressing in dish, toss well to combine & season to taste.
4. Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.
5. Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.

olive oil, white wine vinegar, yellow curry, ground cinnamon, ground cardamom, fiddleheads, salt, fresh ground pepper, coriander

Taken from www.food.com/recipe/marinated-fiddlehead-salad-122584 (may not work)