Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 Edamame Salad with Herbs a.. 4 large garlic cloves, unpeeled b.. 1 bag (16 oz) organic shelled Edamame beans c.. 1/2 tsp salt (for taste) d.. 1 cup plain yogurt e.. 1/4 cup chopped fresh flat-leaf parsley f.. 2 TB finely diced red bell pepper g.. 1 TB thinly sliced fresh basil h.. 2 tsp balsamic vinegar i.. Bibb or Boston lettuce leaves for serving 1.. Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened (they'll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins. 2.. Boil the Edamame beans in salted water to cover until tender, about 5 minutes. Drain. 3.. Mix the beans and remaining ingredients. Add salt to taste, usually about 1/2 teaspoon. Serve the salad on lettuce leaves. -Rick Bayless, Chef of Frontera Grill/Topolobampo Quote Link to comment Share on other sites More sharing options...
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