A Mediterranean treatment of an East Asian ingredient. This edamame mint salad is refreshing yet substantial, and keeps well for picnics or sack lunches.
Ingredients
- 24 ounces frozen shelled edamame
- 2 tablespoons lemon juice or lime juice
- lime or lemon zest (optional)
- 5-6 tablespoons olive oil
- salt to taste
- 1/4 cup Pecorino Romano or Parmesan
- 1 cup 1 fresh mint leaves
Instructions
- Cook the edamame according to the package directions. This will most likely entail bringing a saucepan of salted water to a boil, then adding the edamame to cook 5 minutes.
- In the meantime, combine the lime or lemon juice with the olive oil and salt in a large bowl. Whisk to make a dressing.
- Wash and dry the mint leaves. Roughly chop or tear them, your choice. Add the mint to the dressing.
- When the edamame is finished cooking, strain in a colander, then run cold water through the colander to bring the edamame down to room temperature.
- Add the edamame the bowl of dressing. Grate the cheese over and toss to combine. Adjust seasonings.