Edamame Salad
Dressing:
1 clove garlic, minced or pressed
1 tsp. Dijon mustard
2 tbsp. white wine vinegar
1 tbsp. Myer Lemon juice
Grated rind of one half lemon
1/4 Cup extra virgin olive oil
Salt and pepper to taste.
Salad
1 1/2 C cooked, peeled Edamame
1/2 Cup each red and green pepper, cut into 1/4" cubes
2 green onions, sliced, including the green
10 kalamata olives, pitted and coarsely chopped
Italian Parsley, chopped to taste (I used 1/4 cup)
Mix first 5 ingredients in a blender (I use a mini Cuisanart food
processor). Slowly add EVOO, and salt and pepper to taste. Set aside.
Cook edamames, and pour about 2 tbsp. of the dressing over the warm,
shelled beans. (Save rest for another salad.) Let cool a few
minutes.
Add peppers, green onions, olives and parsley. Mix well. Taste for
seasoning, and add a bit of salt if needed.
I served this over sliced avocado. It was a meal! Serves 2
generously,
ingredients can be doubled.
|
