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.
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Summer pasta vegetable salad
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Flatbread with fiddlehead ferns ramp and pecorino
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Spinach and pasta salad
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Shrimp scampi
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