Edamame, Celery and Fennel Salad with Candied Lemon

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This crunchy salad is very unusual, in a good way I mean. On the Thanksgiving dinner table, it was kind of inferior to other awesome dishes. Seriously, who would choose to eat salad when the table was full of crispy roasted turkey, deviled eggs,…? The salad should have received more credits thanks to its unexpected combination of ingredients and dressing.

Edamame, Celery and Fennel Salad with Candied Lemon

(adapted from Food and Wine)

2 lemons, thinly sliced
17 tbs sugar (1 cup + 1 tbs)
1 lb frozen shelled edamame, thawed
1 head of celery, thinly sliced
2 fennel bulbs, trimmed, cored and very thinly sliced
1 cup flat-leaf parsley leaves
1 medium shallot, very thinly sliced
4 tbs soy sauce
4 tbs rice vinegar
4 tbs sesame oil
3 tsp Sriracha
Salt and freshly ground pepper
3 tbs roasted sesame seeds

  1. In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat.
  2. Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes.
  3. Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them. Reserve the lemon syrup for another use.
  4. Blanch edamame in boiling water for 2 minutes.
  5. Drain and cool the edamame under running water; pat dry. Transfer the edamame to a large bowl. Add the sliced celery, fennel, parsley and shallot.
  6. In a small bowl, whisk the soy sauce with the rice vinegar, sesame oil, Sriracha and the remaining 1 tablespoon of sugar; season the dressing lightly with salt and pepper.
  7. Whisk in the chopped candied lemon.
  8. Before serving, add the dressing to the salad and toss well to coat thoroughly.
  9. Sprinkle the salad with the sesame seeds.

 

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