Mimosa Fiddlehead Greens Salad

• 2 tsp. salt
• 1 (10 oz.) pkg. frozen or 1 1/2 c. fresh fiddleheads
• 1 large clove garlic, chopped fine
• 6 Tbsp. olive oil
• 2 Tbsp. wine vinegar
• freshly ground black pepper
• 1 small head bibb or Boston lettuce, washed, trimmed and cut to bite size
• 1 small head romaine lettuce, trimmed and torn
• 3 or 4 chickory leaves or dandelion greens, washed and torn
• 1 bunch watercress, washed and stems removed
• 3 hard-cooked eggs, chopped finely

1. In heavy 2 to 3-quart saucepan, bring to boil 3/4 cup water and 1 teaspoon salt.
2. Drop in fiddleheads.
3. Reduce heat to simmer (low) and partially cover the pan.
4. Simmer for 2 minutes until they are barely tender and show only slight resistance when pierced with point of a skewer or small knife.
5. Drain in colander and run cold water over them to set their color and stop their cooking.
6. Then spread on paper towels and pat dry.
7. Place chopped garlic in large salad bowl and pour in salad oil and vinegar.

salt, fresh fiddleheads, clove garlic, olive oil, wine vinegar, freshly ground black pepper, bibb, head romaine lettuce, chickory, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855701 (may not work)