Bright green, freshly frozen and shucked, edamame is soybeans, right out of the bean pod. Perhaps you have enjoyed edamame in the shell as finger food, sprinkled with high quality finishing salt, at a sushi restaurant or at Deer Valley’s Royal Street Café. Edamame adds color (and protein) to any salad, and works well in any dish where you might normally use cold beans or green peas. Since we have sweet basil in our Ranui Gardens CSA box this week, it’s in this salad. Chiffonade/slice the basil leaves and add them at the last minute. Or feel free to skip the basil and substitute a different herb, such as chopped flat leaf parsley. This week’s green garlic is looking more mature than two weeks ago and more like the garlic we will see in a couple of weeks with its papery skin skin separating each clove. Now it is still very moist and maybe at the most flavorful of its cycle.
1 ½ cups frozen shelled edamame
¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
2 stalks green garlic, trimmed and minced
2 tablespoons fresh basil, cut in chiffonade
¼ cup grated aged cheese, like Parmesan
Bring a pot of water to a boil. Add some salt and the edamame. Cook 3 to 4 minutes, and then drain the edamame. Place in a bowl and stir in the olive oil, vinegar, garlic, basil and cheese. When everything is mixed, season to taste with salt and freshly ground pepper. Toss again and serve over Ranui lettuce mix.
Makes 4 to 6 servings.