This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade. The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dressing ties it all together. Makes a great salad to serve with sushi.
½ pound sugar snap peas (2 cups), ends trimmed
2 cups shelled edamame (green soybeans), frozen, thawed, and cooked according to package directions
1 large shallot, minced (optional)
1/4 cup chopped fresh chives, mint or basil
3 small red radishes thinly sliced
1 watermelon radish, thinly sliced and then cut each slice into quarters (to resembles triangle slices of watermelon)
1 carrot, grated on small holes of a box grater
1 tablespoon toasted sesame seeds
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1/2 cup Sesame Vinaigrette (recipe follows)
- Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
- Blanch sugar snap peas in boiling water for about 1-2 minutes (until they are just turning tender but still very crisp) and then immediately place into an ice bath. Slice sugar snap peas diagonally, smaller ones in half and longer ones into thirds.
- Put the blanched snap peas in a mixing bowl. Add the edamame, shallot, chives (or mint, basil), radish slices, carrot, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.
SESAME GINGER VINAIGRETTE
3 tablespoons seasoned rice vinegar (or red wine vinegar)
2 tablespoons sesame seeds, toasted
1 tablespoon honey
2 teaspoons fresh ginger, peeled and grated
1 garlic clove, minced
1 teaspoon Dijon mustard
2 Tablespoon soy sauce
1/2 teaspoon chili paste (optional)
1/3 cup canola oil
2 Tablespoons sesame oil
1/4 teaspoon freshly ground black pepper
In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, ginger, garlic, mustard, soy sauce, chili paste, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.