Saturday, January 17, 2009

Roasted Edamame Salad



On an impulse, I bought some Edamame while I was grocery shopping. I brought it home and stashed it in the freezer . . . and there it sat. I had not idea what to do with it, so off to the Food Network's website I went. I stumbled across a recipe by Alton Brown that looked interesting and the fact that I already had all of the ingredients made it even more appealing. The resulting dish had a nice bright flavor from the basil, and the tomatoes provided some nice color and a bit of sweetness (I had some Campari tomatoes, which is as good as it gets for fresh tomatoes in Atlanta in January). This makes a healthy and filling lunch and tastes even better the day after it is made.

Roasted Edamame Salad

Ingredients
12 ounces fresh or frozen shelled edamame, about 2 cups
1/2 cup fresh corn kernels, about 2 ears of corn
1/4 cup finely diced scallion
1 clove garlic, minced
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh tomato
1/4 cup chopped fresh basil leaves
1 tablespoon red wine vinegar

Directions
Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

Recipe courtesy of the Food Network and Alton Brown