Fiddlehead And Black Olive Salad

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

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

fiddleheads, black olives, lemon juice, olive oil, salt, chives

Taken from cooking.nytimes.com/recipes/4614 (may not work)