WHY THIS RECIPE WORKS Edamame are a great base for salads because their bright, fresh flavor and satisfying pop of texture pair perfectly with leafy greens and a variety of vegetables. However, keeping the focus on the
edamame was a challenge, as tart vinaigrettes or bold-flavored vegetables easily overpowered the beans’ mildness. Baby arugula worked well as a flavor and texture complement, thanks to its subtle peppery flavor and delicate, tender leaves. Lots of mint and basil helped to bring a light, summery flavor to the salad. Thinly sliced shallot added mild onion flavor, and just a couple of radishes added crunch and color. For the vinaigrette, we chose to use rice vinegar for its mild acidity, incorporating a little honey for sweetness and to help emulsify the dressing. One small clove of garlic added its flavor without taking over the dish. The finishing touch was a sprinkling of roasted sunflower seeds, which added nuttiness and depth to this bright salad. You can substitute frozen edamame beans that have been thawed and patted dry for the fresh edamame in this recipe.
Serves: 4
Total time: 30 minutes
INGREDIENTS:
- 2 tablespoons unseasoned rice vinegar 1 tablespoon honey
- 1 small garlic clove, minced
- Salt and pepper
- 3 tablespoons extra-virgin olive oil 18 ounces shelled edamame beans (3 cups)
- 2 ounces (2 cups) baby arugula
- ½ cup shredded fresh basil
- ½ cup chopped fresh mint
- 2 radishes, trimmed, halved, and sliced thin 1 shallot, halved and sliced thin
- ¼ cup roasted sunflower seeds
INSTRUCTIONS:
- Whisk vinegar, honey, garlic, and 1 teaspoon salt together in large bowl.
- While whisking constantly, slowly whisk in oil until combined. Add edamame, arugula, basil, mint, radishes, and shallot and toss to combine.
- Sprinkle with sunflower seeds and season with salt and pepper to taste.
Serve.
