Edamame Salad

The other night, Krista made breakfast for dinner which included sunny side up eggs (note: a dish which I don’t make because I have not acquired a taste for warm eggs that are still runny coupled with my fear of undercooking food.)  Her son, Daniel, tasted the eggs and said “Mom, these are SO good!  Did you get the recipe from Mrs. Mann?”  To that I say “Daniel, when you get exiled from your home for thinking that your mom needs a recipe for sunny side up eggs, you are always welcome to come and live here.” 

Krista served this salad one night for a dinner party.  I have been asking for the recipe for weeks and I think she finally got tired of my nagging.  You will be glad that I am good at that (nagging).  It’s a unique mix of lettuces and vegetables with the crunch from the soy nuts and the kick of the cayenne in the salad dressing.

Ingredients 

Edamame Salad

1.      5 leaves romaine lettuce

2.      4 oz mesclun or spring mix

3.      1 ½ cups (8 oz) shelled edamame 

4.      1 cup grape tomatoes, halved

5.      1/4 t coarse sea salt

6.      1/3 cup extra-virgin olive oil

7.      2 T balsamic vinegar

8.      3/4 t fresh thyme leaves

9.      1/4 t cayenne pepper

10.  1/4 t fresh ground pepper

11.  Handful of soy nuts

Stack romaine leaves on work surface and with sharp knife shred them and place in salad bowl. Add the mesclun/spring mix, edamame, tomato halves. Sprinkle with salt.

In jar, whisk/shake olive oil, vinegar, thyme, cayenne, black pepper.

Pour dressing over salad and toss. Sprinkle in the soy nuts.

 

Be careful on the dressing if serving to kids/sensitive palettes.  The cayenne can be strong (but delicious!)