Fiddlehead Shrimp Salad is a delightful dish that combines the unique flavors of fiddlehead ferns and shrimp, creating a refreshing and nutritious salad. Fiddleheads are the tightly curled fronds from bracken, ostrich, and cinnamon ferns that sprout in moist fields and open wooded areas. They have a distinct flavor that is often compared to a combination of asparagus and spinach. This recipe brings together the earthy taste of fiddleheads with the succulent shrimp, complemented by crisp apple, crunchy celery, and tangy lemon. It is a perfect dish to enjoy during the spring season when fiddleheads are in abundance.

Fiddleheads have a long history of culinary use, particularly in North America. Native American tribes, such as the Maliseet, Mi’kmaq, and Penobscot, have been harvesting and consuming fiddleheads for centuries. They recognized the nutritional value and delicious taste of these wild greens. Fiddleheads gained popularity among European settlers in the 18th and 19th centuries, who embraced them as a spring delicacy.

The tradition of fiddlehead festivals also became widespread, celebrating the harvest season and the versatility of fiddleheads in cooking. One such festival is the Fiddlehead Festival in Maine, where fiddleheads are prepared in various ways, including soups, stir-fries, and even cakes. This festival showcases the creativity and culinary skills of chefs who incorporate fiddleheads into their recipes.

PREP/TOTAL TIME: 15 MIN

MAKES: 4 SERVINGS

INGREDIENTS

• 3 cups fiddlehead ferns
• 1 cup cooked shell macaroni
• ½ cup diced unpeeled apple
• ¼ cup chopped celery
• 1 cup diced cooked shrimp
• ¼ to ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• Salt and pepper to taste

INSTRUCTIONS

1. Cook the fiddlehead ferns: In a small saucepan, bring water to a boil. Add the fiddlehead ferns and cook them until tender. This usually takes about 8-10 minutes. Drain the cooked ferns and set them aside.
2. Prepare the salad base: In a mixing bowl, combine the cooked shell macaroni, diced apple, chopped celery, and diced cooked shrimp. Mix them well to evenly distribute the ingredients.
3. Add the fiddleheads: Gently fold in the cooked fiddlehead ferns into the salad mixture.
4. Make the dressing: In a separate bowl, whisk together the mayonnaise, lemon juice, and grated lemon peel until well combined. Season with salt and pepper to taste.
5. Dress the salad: Pour the dressing over the salad mixture and toss gently to coat all the ingredients with the dressing.
6. Chill and serve: Cover the salad bowl and refrigerate it until the mixture is chilled. This allows the flavors to meld together. Serve the fiddlehead shrimp salad chilled as a refreshing appetizer or a light main course.

NOTES:

• Feel free to adjust the quantities of the ingredients according to your taste preferences. You can also add additional herbs or spices to enhance the flavor profile of the salad. Enjoy the unique combination of fiddleheads and shrimp in this delightful salad!