Fiddlehead with white bean and shrimp salad

  • Time cooking time: 5-8 minutes
  • Yield Serves 4


    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


    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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