LOCATION: Recipes >> Salad Recipes >> Fiddlehead Shrimp
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Fiddlehead Shrimp
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Fiddlehead, White Bean and Shrimp Salad
1 pound cooked shrimp
15-ounce can white beans, drained and rinsed
1 cup trimmed and cleaned fiddleheads, blanched until tender
1 cup diced red onion
3 tablespoons rice wine vinegar
salt
4 teaspoons chopped parsley
freshly ground black pepper
Combine all ingredients except parsley in a bowl. Referigerate
for 1 hour. Toss in the parsley. Divide among 4 plates and serve
with crusty French bread.
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