|1 pound||fiddleheads, cleaned|
|1/2 cup||plain yogurt|
|1 tbsp||fresh lemon juice, or to taste|
|2 tsp||Dijon-style mustard|
|1 tbsp||drained bottled horseradish, or to taste|
|3 tbsp||finely chopped scallion green finely chopped scallion green finely chopped scallion green|
In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain.
In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
Fiddleheads, also called crosiers, are the young unfurled leaves of the ostrich fern (matteuccia struthiopteris) that grow beside riverbanks and streams. With a growing season that lasts only a few weeks in late April and early May, fiddleheads are considered one of the first treasures of spring, making them a rare but popular delicacy.
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