Edamame Celery And Fennel Salad With Candied Lemon Recipes

Steps:

• Boil 1 1/2 cups frozen shelled edamame as the label directs; drain and rinse under cold water. Toss with 1 cup each chopped tomato and cucumber, 1 minced red jalapeno and 1/4 cup chopped red onion. Add 1 tablespoon soy sauce, 2 teaspoons each brown sugar, lemon juice, lime juice and mirin or other rice wine, 1 teaspoon each grated ginger and rice vinegar, and 1/2 teaspoon sesame oil. Toss; season with salt and pepper.

Steps:

• Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
• Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
• Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
• To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

Steps:

• In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes. Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them. Reserve the lemon syrup for another use.
• Meanwhile, bring a large saucepan of water to a boil over high heat. Add the edamame and cook until they are tender, about 2 minutes. Drain and cool the edamame under running water; pat dry. Transfer the edamame to a large bowl. Add the sliced celery, fennel, parsley and shallot.
• In a small bowl, whisk the soy sauce with the rice vinegar, sesame oil, Sriracha and the remaining 1 tablespoon of sugar; season the dressing lightly with salt and pepper. Whisk in the chopped candied lemon. Add the dressing to the salad and toss well to coat thoroughly. Sprinkle the salad with the white and black sesame seeds and serve right away.
• Note: The undressed salad and the dressing can be refrigerated separately overnight. Toss the salad with the dressing and sprinkle with the sesame seeds just before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
• Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
• Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
• Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Steps:

• Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

Steps:

• Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.