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Fiddlehead and Bean Salad   Veg  CD  ACC Canadian  20mins plus chilling

Serves 4-6 Cold Vegetarian Vegan Vegetables Pulses Accompaniment Gluten Wheat Dairy free Eggless Canada Nth America North American

225g/8oz Cleaned Fiddleheads
60ml/2fl.oz. Distilled Vinegar
30ml/1fl.oz. Vegetable Oil
1 tbsp Sugar
Salt and Black Pepper
1 Garlic Clove, finely chopped
1 large Stick of Celery, sliced
Onion, finely sliced
1 x 400g/14oz tin Butter Beans, drained
1 x 400g/14oz tin Kidney Beans, drained


1. Place the fiddleheads in a saucepan of lightly salted water, bring to the boil then cook for 3 minutes only. Drain well and allow to cool.

2. Place the vinegar, oil, sugar, salt, pepper and garlic in a large mixing bowl and whisk together.

3. Add the cooled fiddleheads, celery, onion and beans, toss to mix well then cover and refrigerate for 2 hours before serving.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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