Recipe
FIDDLEHEAD WITH WHITE BEAN AND SHRIMP SALAD
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 8 minutes
Totaltime: 23 minutes
Ingredients
- 1 pound cooked shrimp,shelled and deveined
- 1 15-ounce can white beans, drained and rinsed
- 1 cup fiddleheads, trimmed and cleaned
- 1 cup diced red onion
- 3 tablespoons rice wine vinegar
- salt and pepper to taste
- 2 tablespoons chopped parsley
- French bread
Preparation
-
In a large pot, bring water to a boil. Add fiddleheads and blanch until tender.
Combine all ingredients except parsley in a medium-size bowl. Refrigerate for 1 hour.
Toss in the parsley.
Serve with crusty French bread.
-
Shaved asparagus salad
-
Flatbread with fiddlehead ferns ramp and pecorino
-
Barley supper salad
-
Summer salad
In the kitchen. Happening Now
The latest
