posted by marleah 06-06-102 11:43 AM
FoodTV-Pick Of The Day:
Fiddlehead Salad
1 pound fiddlehead ferns
2 teaspoons sugar
3 tablespoons dark soy sauce
1 1/2 tablespoons sesame oil
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons sesame seeds, toasted
In a large pot of boiling, lightly salted water, blanch fiddleheads until just tender. Drain well. In a large bowl combine sugar, soy sauce and sesame oil. Add fiddleheads and toss to coat. Sprinkle with sesame seeds. Serve warm or at room temperature. Yield: 4 servings.