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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Food & Wine. Skip the bean-shelling step by purchasing shelled edamame. Ingredients:
4 large tender celery ribs |
2 tablespoons coarsely chopped celery leaves |
2 cups frozen edamame, in their pods (soybeans) |
2 scallions, white and tender green parts, thinly sliced on the diagonal |
1/4 cup cilantro leaf |
1 tablespoon torn mint leaf |
1 tablespoon fresh lime juice |
1 tablespoon canola oil |
sea salt |
Directions:
1. In a food processor or with a sharp knife, slice the celery as thinly as possible.
2. Put the celery in a bowl of ice water and crisp for 15 minutes.
3. Drain and pat dry. Wipe out the bowl and return the celery to it.
4. In a medium saucepan of boiling water, cook the soybeans for 5 minutes.
5. Drain and refresh under cold water. Shell the soybeans and pat dry.
6. Add the soybeans, scallions, cilantro, mint and celery leaves to the celery and toss well.
7. In a bowl, whisk the lime juice with the oil. Pour the dressing over the vegetables, season with salt, toss and serve.
8. Make Ahead: The recipe can be prepared through Step 1 and refrigerated for 4 hours.
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