Edamame Salad

Yum... soybeans...


Dressing for salad:

juice from one large orange
1 Tb. sake
2 Tb. rice vinegar
3 Tb. olive oil
1 tsp. toasted sesame oil
2 tsp. grated ginger
1 tsp. maple syrup

Combine dressing ingredients and pour over:

1# frozen shelled edamame, cooked according to pkg. directions
6 oz. red radish, thinly sliced
1/2 large orange pepper, cut into 1/2" dice
1/2 small bunch asparagus, cut into 1" piece, blanched
***tip*** to easily blanch the asparagus, add to the edamame during the last two minutes of cooking time.**
1 TB. black sesame seed
1 to 2 tsp. gomasio, optional ( a delicious seasoning, popular in macrobitic cooking) Make your own or purchase pre- made

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

To make gomasio:
1/4 cup raw, unhulled sesame seeds
2 tsp. kosher salt or 1 tsp. sea salt

1 Place seeds in a dry frying pan and toast on low heat, shaking the pan occasionally, until a bit fragrant and they start to pop. Cover with a splatter screen if you have one to keep seeds in the pan instead of popping all over the place. That is a hot tip, people!

2 Allow the seeds to cool for about 10 minutes, then place in a spice grinder or food processor with the salt and pulse a few times until most of the seeds are cracked open. Do not to grind too fine: Leave some texture to the seeds.

3. When completely cool, store in a tighly covered jar.

I originally made this with a Japanese mortar and pestle (suribachi) but the processor method is quicker and easier.
However, if you don't have one, by all means use a mortar and pestle.



We tossed leftover salad with a few ounces of linguine and made a sturdier sidedish to accompany seared scallops. A sprinkle of soy sauce was good on the noodles.