Marinated Fiddlehead Salad - cooking recipe

Ingredients

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

Preparation

Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.
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.
Drain well, add to dressing in dish, toss well to combine & season to taste.
Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.
Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.