Fiddlehead fern Salad 

INGREDIENTS 

• 2 cups fiddlehead fern – young fronds
• 3 medium tomatoes – sliced thinly
• 1 large onion – sliced thinly
• 2 salted egg – cut into cubes
• 2 tablespoons white vinegar
• 1 teaspoon sugar
• fresh ground pepper

INSTRUCTIONS 

1. Soak the collected tips of vegetable fern young fronds in cold water for some minutes and rinse well. You may also blanch them in boiling water beforehand.
2. In a small bowl, dissolve sugar in vinegar and add fresh ground pepper. Set aside.
3. In a big bowl, mix the fern, tomatoes and onions.
4. Pour in vinegar mixture and toss until well mixed.
5. Add the salted eggs and toss one last time.

NOTES

Vinegar may be replaced with lemon juice, sugar with honey. Regular boiled eggs instead of salted eggs may be used.