Sunday, September 13, 2009

Roasted Edamame Salad

In the interest of keeping my recipes in a place I can find them, as opposed to falling into the abyss that is my kitchen, I'll periodically be posting them here. Shouldn't take long as I can probably count them all using just fingers.

This first one is a new one that I want to try, courtesy of Alton...

12 ounces fresh/frozen shelled edamame (about 2 cups)
1/2 cup fresh corn kernels (about 2 ears of corn)
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Preheat the over to 400 degrees.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into 9x13 pan and stir to combine.
Roast on middle rack for 10-15 minutes or until edamame begins to brown.
Place in refrigerator until completely cool, approximately 30 minutes.
Add tomato, basil and vinegar and toss to combine.

Serve chilled or at room temperature.


marie said...

This sounds really good! When are you making it and am I invited to come over for dinner?

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