Chef Tom Fraker
Edamame (Soybeans) and Fresh Fennel Salad
Category
Salad
Servings
4 servings
Prep Time
10 minutes
Cook Time
15-20 minutes
Author:
Chef Tom Fraker
Ingredients
-
1 (14.75 ounces) jar Marinated Artichoke Hearts
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4 ounces Organic Lemon, juiced
-
2 ounces Organic Lime, juiced
-
Kosher Salt to taste
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Ground Black Pepper to taste
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Granulated Sugar to taste
-
1/2 cup Extra Virgin Olive Oil
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1/4 cup Organic Shallots, minced
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1 (10 ounces) package Soybeans (Edamame), shelled
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4 Fennels, tops removed and ends trimmed
Directions
Preheat oven to 425 degrees. Spread artichokes in a single layer on a baking sheet and place in the oven. Roast until they start to brown.
Remove them from the oven and let them cool completely.
In a bowl, whisk together the lemon and lime juice, salt, pepper, sugar, olive oil and shallots. If the dressing is too tart, add some more sugar.
In another bowl, toss together the artichoke hearts, edamame and fennel.
Toss with the dressing and adjust the seasonings. Chill. Serve cold.
Filed in:
Edamame,
Edamame (Soybeans) and Fresh Fennel Salad,
Edamame Shelled,
Fennel,
Lemon,
Lime,
Organic Lemons,
Organic Limes,
Organic Shallots,
Salad,
Shallots,
Soybeans
