| | FIDDLEHEAD FERN SALAD (Fiddlehead Fern)
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| | 16 fiddlehead ferns
3 tbsp hazelnut or walnut oil
3 tbsp raspberry vinegar
1 tsp sugar
Salt
Freshly ground black pepper
Grenoblase lettuce leaves
1 cup buna-shemiji mushrooms
2 tbsp snipped chives
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Wash fiddlehead ferns thoroughly under running water. Steam until tender and set aside to cool. ,In a screw-top jar combine hazelnut or walnut oil, raspberry vinegar and sugar. ,Cover and shake well. Season to taste with salt and pepper. ,Line 4 salad plates with Grenoblase leaves. Arrange fiddlehead ferns and buna-shemiji atop lettuce. Sprinkle with chives. ,Shake dressing well; pour over each serving. |
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