Edamame (Soy Beans)
Edamame & Fennel Salad
From The Parsley Thief
Serves 4-6
6 cups salted water
1 whole star anise
10 ounces shelled & frozen edamame, or shelled fresh (just reduce the cooking time a bit)
1 bulb fennel
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh savory
1/4 teaspoon kosher salt
freshly ground black pepper {to taste}
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup coarsely chopped flat-leaf parsley
Bring the salted water and star anise to boil in a medium saucepan. Stir in the edamame; return to a boil and blanch for 3-5 minutes, or until just tender. Drain and remove the star anise.
Meanwhile, remove the stalks and core from the fennel bulb; slice very thinly and add to a mixing bowl, along with the edamame.
In a separate mixing bowl, add the olive oil, lemon juice, savory, salt and pepper. Whisk vigorously to form an emulsion. Pour over the salad and toss to combine.
Divide the salad among 4 serving plates and garnish with the Parmesan and parsley.
From The Parsley Thief
Serves 4-6
6 cups salted water
1 whole star anise
10 ounces shelled & frozen edamame, or shelled fresh (just reduce the cooking time a bit)
1 bulb fennel
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh savory
1/4 teaspoon kosher salt
freshly ground black pepper {to taste}
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup coarsely chopped flat-leaf parsley
Bring the salted water and star anise to boil in a medium saucepan. Stir in the edamame; return to a boil and blanch for 3-5 minutes, or until just tender. Drain and remove the star anise.
Meanwhile, remove the stalks and core from the fennel bulb; slice very thinly and add to a mixing bowl, along with the edamame.
In a separate mixing bowl, add the olive oil, lemon juice, savory, salt and pepper. Whisk vigorously to form an emulsion. Pour over the salad and toss to combine.
Divide the salad among 4 serving plates and garnish with the Parmesan and parsley.
