Fiddlehead and Bean Salad


1 lb. fresh fiddleheads 500 g.
½ cup white vinegar 125 mL
¼ cup vegetable oil 50 mL
2 tbsp. white sugar 30 mL
1 tsp. salt 5 mL
dash of pepper
clove garlic, chopped
½ cup celery, sliced 125 mL
¼ cup onion, finely sliced 50 mL
1 can yellow beans 398 mL
1 can lima beans 398 mL
1 can kidney beans 398 mL


Trim dark ends off fiddleheads and lightly cook in boiling salted water for about two or three minutes. You want to keep them still crisp. Drain and chill in a bowl of ice water. Drain. In a large glass bowl, mix vinegar, oil, sugar, salt, pepper and garlic. Add blanched fiddleheads, celery, onion and drained beans (Note: use 14 oz. cans of beans) Toss well. Cover and refrigerate three hours before serving. Stir occasional. Serve on fresh lettuce. Makes eight to ten servings.

by Reader's Tide's Table/by Ross Mavis

   Ross and Willa Mavis are innkeepers at Inn on the Cove in Saint John. They also host The Tide's Table Maritime Cooking Show and have written their first cookbook also called Tide's Table Maritime cooking.