Edamame Salad
This is just a simple, yet elegant little snack, or perhaps a prelude in a multi-course meal (for which we have a particular fondness).
Preparation
Ingredients
1 .5lb. bag frozen edamame in the shell
2 qt. pot of boiling water
salt and freshly ground pepper
High quality olive oil, like Kreta (an additional frop of two of truffle oil would be great here, too)
Lemon juice or Vinegar* (*aged balsamic, or try a dash of vinegar from one of your pickled pepeper varieties from the shares)
Grated Cave-aged Gouda or Tomme (optional)
Preparation
Empty the bag of frozen soybeans into the boiling water. When the water comes back to a boil, turn off the heat, remove a pod and pop out a bean into your mouth to check for doneness. Since these were blanched before flash freezing, they don’t take long to cook. If they aren’t quite finished, let sit in the hot water for another minute and check again. When the desired doneness is reached, rinse under cold water and let sit in cold water while you shell the beans into a bowl. Sprinkle with a little olive and truffle oil, if desired, a shake of sea salt, and a squeeze of lemon or splash of vinegar. Toss to coat and divvy into small serving dishes. Grind a little black pepper and grating of cheese over each dish and serve with adorable little spoons.