Spring is confused in Boston. For one thing it is just about constantly raining. I’m ready for the rain to stop so I can get out in the yard and fix everything that the rain screwed up and prepare things for planting. But instead we have a sunny day in the 70’s, then it drops to the 50’s and is cloudy, then rains for 3 more day and just when you think you can’t take it anymore is snows, but before you drink yourself stupid it’s back in the 70’s 2 days later. That’s New England for you.
Well hoping to get things going in the right direction I made an edamame salad with dinner recently. Price and I live off salads like this in the summer. We mainly eat Horiatiki Salata throughout the summer but this might need to be added into the rotation. We used a 10oz package from Trader Joes, which was very convenient. I’d imagine that the frozen kind would work too, but I would let it thaw naturally or let cool before adding everything else.
The dressing is done to taste. Adjust the quantities to taste. For example I love lemon and lime juice, which might be too much for someone else. The point is to have a starting point to create something that you will enjoy.
serves 4 as a side
- 10 oz of shelled edamame
- 8 oz of grape tomatoes, halved
- half of an orange pepper, diced
- 1 small red ion, diced
- 2 oz of feta
- 2 tablespoons of Dijon mustard
- 1 teaspoon crushed garlic
- 1/4 cup of red wine vinegar
- 2-4 tablespoons lime juice
- 1/4 extra virgin olive oil
- salt and pepper
- In a large bowl, combine the chopped ingredients with the shelled edamame. Crumble the feta block into the vegetables.
- In a bowl, make the dressing by wisking the mustard and garlic with the vinegar and juice. Once the solids are completely incorporated add the oil.
- Gently mix together the salad with the dressing, and salt & pepper to taste.