15-Minute Edamame Salad
I have made this healthy, tasty, and gorges salad for many years and served it at parties to rave reviews. The original recipe from Epicurious.com is good but can be bland without adding my secret umami boosting weapon: preserved lemon (see my recipe). My recipe below (with several adaptations) has been doubled but you can easily make a half serving.
Ingredients:
20 ounces of frozen shelled edamame (Whole Foods’s 365 brand 12 ounce bags)
20 ounces of frozen peas
1/4 to 1/3 cup fresh lemon juice (to taste)
1/2 or more preserved lemon, roughly chopped
Optional: Sun-dried tomatoes, chopped
4 teaspoons garlic smashed with a little salt (this will tame the sharpness while producing a fine paste)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon hot pepper flakes
1/4 cup extra-virgin olive oil plus more for drizzling
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint (don’t skip)
Salt and ground black pepper to taste
Instructions:
Cook edamame in a pot of salted water (bring to boil first) for 5 minutes, pull out with slotted spoon, and run under cold water to cool (and retain bright color)
Cook frozen peas in the same manner
In food processor, place all ingredients through olive oil, and use 1-second pulse to roughly chop into hummus. 4-5 pulses will do. No need to blitz into mush.
Add herbs and adjust seasoning with salt and pepper
Note: Serve with bread or salad leaves (the original recipe calls for endive leaves for parties).