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Salad of radish and fiddlehead ferns from Amuse-Bouche: Little Bites That Delight Before the Meal Begins by Rick Tramonto and Mary Goodbody

  • fiddlehead ferns
  • black radishes

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Notes about this recipe

  • mcvl on May 22, 2011

    Tuesday, 17 May 2011 Fiddleheads from the foragers at my farmers market! Instead of following Rick's recipe to the letter, I attended to the headnote, in which he talks about eating fiddleheads raw rather than cooking them, then applied that lesson to the recipe and served the whole dish raw. Mixed colors of radishes, also from the farmers market, red, black, maroon, pink, cream, and white. Raw fiddleheads are a great texture food, kind of like crunching a serpent. I can see having this dish every year to mark the arrival of ... well, not the arrival, but the hope of spring. It will come. It will.

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