Roasted Edamame Salad

There are just some ingredients that taste best in summer, and not only because they are in season, but the freshness and cooling factor of some vegetables makes it perfect for eating under the sun. Corn, a staple in summer barbecue makes an appearance. Tomatoes, juicy and plump, can also be refreshing. However, the star of this salad is the edamame…Edamame? What is that?

Edamame is relatively new in the Western world and can mostly be found in Japanese restaurants, usually as an appetizer. They look similar to a peapod, green and shaped like a crescent moon, but the difference is that it’s a premature soy bean inside and the skin is not edible. Trust me, when I first ate edamame, I tried to eat the whole thing…don’t do that!

I made this salad for an outdoor barbecue. I knew there were going to be a lot of meat and not much vegetables, so this would be a great addition for the food table, especially those who happen to be vegetarian. And for an extra bonus, this salad is vegan!

Ingredients: (doubled recipe for picnic)
2-16oz bags frozen edamame in the pod
4 ears of white corn
1/2 cup finely diced scallion
2 clove garlic, minced
2 tablespoon olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cup chopped fresh tomato
1/2 cup chopped fresh basil leaves
2 tablespoon red wine vinegar

First, preheat the oven to 400 degrees F

There are a lot of green in this ingredient shot.


Never buy canned or frozen corn again! This is such an easy way to get corn kernels. Just slice right through them in this manner. But slice slowly or the kernels will fly all over your kitchen.


The naked corn cobs in the back, all the kernels up in front. Easy.


Boil the edamame in salted water for 5 minutes. Drain and run cold water over it to cool it down.


Pop out the soy beans from each of the pods by pinching the sides. Most pods will have 2. If this is too tedious, I suggest buying a bag that has them already shelled.


This is 2 pounds worth of edamame. Beautiful and shiny.


Chop up the scallions and the garlic


Put the edamame, corn, scallions, galic, salt, pepper, and olive oil in a roasting pan and mix them together, make sure it’s all well distributed.


Stick the pan in the over and roast for 25 minutes, or until the corn and edamame is slightly brown. For some reason, my corn and edamame never got the color but was fully cooked. So I ran it under the broiler for 2 minutes to get to this color. Cool this down in the refrigerator for about 30 minutes

How to cut chiffonade of basil:

I didn’t have to, but this is usually how I cut my basil. First, stack the basil leaves on top of one another and roll it up tightly lengthwise.


While it’s tightly rolled, keep one hand on it to keep from unraveling while you slice thinly through it.


Then you get this nice thin strips of basil.


Cut up the tomatoes. 4 tomatoes on the vine yielded me 2 cups.


Mix the basil, vinegar, and tomatoes into the cooled edamame and corn mixture. Season further with salt and pepper.


Serve up and enjoy!

Notes:
– Two pounds of unshelled edamame took me only 5 minutes to shell.
– I sliced my scallions the wrong way. To make for a better presentation, slice them on the bias (diagonally)
– The white corn seemed to be the star of this dish due to the fact that it was the white corn variety rather than the yellow. The sweetness of the corn sort of overpowered the roasted edamame.

Original recipe: http://www.foodnetwork.com/recipes/roasted-edamame-salad-recipe/index.html

– Max

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