Fiddlehead Fern and Shrimp Salad recipe - ingredients, nutrition and when to eat it
A spring salad of blanched fiddlehead ferns and shrimp tossed in a refreshing dressing.
A spring salad of blanched fiddlehead ferns and shrimp tossed in a refreshing dressing. The fiddleheads’ pleasantly bitter aroma pairs well with the shrimp’s springy texture, making it a lovely choice for a light lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Fiddleheads lose some of their aroma and crunch if boiled too long, so drain them within 1–2 minutes, depending on the thickness of the stems.
Tips: Add the dressing just before serving to keep the leafy greens from wilting too much.
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Ingredients (1 serving)
- Japanese angelica tree shoots — 80 g
- Shrimp — 80 g
- Lettuce — 40 g
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Honey — 0.5 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp