Fiddleheads always bring back the faint scent of spring which comes in part from the first flowers and partly from the damp bark of the trees and shrubs. The shrill, piping cries of the spring peepers, the oldest sound on earth, is like the almost forgotten jingle of sleigh bells, although no longer is there any sharpness of winter in the breeze. A faraway whiff of wood smoke goes with it.
Especially in these parts of the continent where the tightly curled tips of the edible ferns are among the first greens of the year, fiddlehead salad can be a gourmet treat. Cook the cleaned fiddleheads in a small amount of salted water as before.
Then marinate them for several hours in the refrigerator with an equal volume of sliced onions. These onions should be mixed half and half with dressing made proportionately by dissolving 1/2 teaspoon salt in 1/4 cup tarragon vinegar, stirring in 1/4 teaspoon freshly ground black pepper, and whipping with 3/4 cup olive oil.