Edamame Salad

Here is procedure to prepare Edamame Salad.

INGREDIENTS

For the Caesar dressing

1. 2 fat garlic cloves, minced


2. 2-3 anchovy fillets, mashed with a fork


3. Juice of 1 lemon


4. 1 teaspoon Dijon mustard


5. 200ml good quality mayonnaise


6. 50g Parmesan cheese, finely grated


7. ¼ teaspoon salt


8. ¼ teaspoon freshly ground white pepper

For the salad

1. 100g edamame beans


2. 75g toasted flaked almonds


3. 2 sticks celery


4. 1 pot sprouted cress


5. 3 Spring onions, finely sliced


6. Red pepper flakes to garnish

METHODS

1. Cook the edamame beans in boiling water for 5 minutes.


2. Remove with a slotted spoon and plunge into cold water. Drain in a colander and leave to one side to cool.


3. To make the dressing, whisk together the garlic, anchovy fillets, lemon juice and mustard.


4. Add the mayonnaise, grated parmesan, salt and pepper and whisk until well combined.


5. Taste the dressing and adjust the seasoning if necessary. Any left-over dressing will keep in the fridge for 3-4 days.


6. Toast the almonds in dry frying pan until golden brown. Remove and set aside to cool.


7. Finely slice the celery and scatter over two serving plates.


8. Top with the sprouted cress, cooked edamame beans and sliced spring onions.


9. Pour over the dressing then scatter the toasted almonds over the top of the salad.


10. Sprinkle over some red pepper flakes and plenty of freshly ground black pepper.

SHARE THIS