Recipe of the Week: Fiddlehead Salad

In honor of the dwindling days of this year's fiddlehead fern season (sniff) this week we bring you a fresh, summer-y salad that will provide a delicious start to any outdoor dining experience from backyard barbeques to picnics in the park!

Fiddlehead and Shrimp Salad

You need:

• 1 pound cooked shrimp
• 1 15-ounce can of white beans, drained and rinsed
• 1 cup fiddleheads, trimmed and cleaned
• 1 cup diced red onion
• 3 tablespoons rice wine vinegar
• 2 tablespoons chopped parsley
• 3 cups water
• 1 loaf French bread

Directions:

1. In a large pot, bring water to a boil
2. Add fiddleheads and blanch until tender
3. Combine all ingredients except parsley in a medium sized bowl
4. Refrigerate for one hour
5. Toss in the parsley
6. Serve with French bread

Makes 4 servings

It's true - fiddlehead season is almost over. Want to order some? Click here - fresh fiddleheads
Got fiddleheads? Need more recipes? Try these!
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