Edamame with Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette. Ingredients:
1 1/2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon sea salt |
1 teaspoon extra-virgin olive oil |
1 pound frozen shelled edamame, thawed |
1 cup thinly sliced red onion |
1/2 cup finely chopped celery |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.
2. Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.
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