So Fresh Edamame Salad

This is a dish I discovered several years ago during a Central Market cooking class. In that class, this salad was served alongside grilled lamb chops. It's such a simple and incredibly fast dish that I love making it when I'm in a bind and need a somewhat healthy lunch. 

I feel like edamame has really taken off in the past few years and is now a much more common snack. It's no longer just the soybeans you have in a japanese restaurants. You find it now incorporated into a variety of non-Japanese food now. 

I typically buy the frozen edamame from the asian grocery store. Nowadays, you can find this in almost any store.  I have found that I prefer the edamame that are still in the pods versus the ones that are already shelled. I feel like the unshelled beans taste firmer and fresher. Just my preference but it does mean it takes a little longer to shell each one. 

Edamame Salad

Serves 3

1 package soy beans / edamame

5 radishes, sliced

1 large shallot, minced

Zest of one lemon
6 slices of prosciutto, sliced in similar size as the radish
1 tsp Dijon mustard
3 tbsp champagne vinegar
3 tbsp olive oil
Juice from one lemon
S&P

1. If you have frozen edamame, boil water and then briefly soak the edamame. Shell so you have individual beans.

2. Make sure you thoroughly wash the radish. Slice approximately five radishes into thin slivers.  

3. Mince the shallots. Taking about six slices of proscuitto, I rolled it and slice into slivers. Then take a rough chop so they are smaller pieces. Add to the soy beans. 

4. In a small bowl, mix the mustard, champagne vinegar, olive oil, salt and pepper. Whisk well.

5. Toss the dressing with the salad. Take a quick taste and add S&P as needed. If you need more acidity, add more lemon. I have a tendency to always add an additional splash of vinegar.