Русский | Deutsch | Italiano | English | Español | Français

Try a Delicious Fiddlehead and Edamame Salad

I’m always looking for new ways to use fiddleheads and I came across this recipe using edamame. As it happens, I just made a visit last week to a Japanese store in Toronto that sells everything from gorgeous tea sets to pocky. I always go there for my soy sauce and there’s always some esoteric or amusing item to pick up and try. It not only tastes great, but it makes a really beautiful looking dish, the two greens are so vibrant together. I really wasn’t sure what my husband would think of it, but he loved it, and I’ll definitely make it again. It would be a great addition to a spring buffet, with some steamed asparagus and dips and other spring salads.

In a bowl, whisk together lemon juice, olive oil, sea salt and pepper. Set aside.

Bring about 6 cups of water to a boil. Add the edamame, cook for about 10 minutes, then add the fiddlehead ferns. Continue to cook for about 2 to 3 minutes. Rinse with cold running water. Drain well.

Posts Similares:

  • Digg
  • Facebook
  • Google Bookmarks
  • email
  • LinkedIn
  • MySpace
  • Scoopeo
  • Technorati
  • Wikio FR
  • connotea

Laisser un commentaire

bot © 2013 CoPeerRight Agency. FAQ | Conditions d'utilisation | Mentions légales