(Recipe can be found on The Parsley Thief site here.)
Step by Step Instructions:
For this fresh salad, the following ingredients are needed: Fennel Bulb, Star Anise, Olive Oil, Flat Leaf Parsley, Shelled and Frozen Edamame, Juice of half of a fresh Lemon, Fresh Savory or Fresh Thyme substitutes well, Parmiggiano Reggiano, and Salt and Pepper.
Begin by bringing 6 cups of salted water and 1 star anise to a boil. (Isn’t the star anise a gorgeous ingredient?)
While the water comes to a boil, I cleaned the fennel and removed the stalk and leaves from the fennel bulb.
Then I cut the fennel in half and very carefully I cut out the core.
At this point, the water began to boil…
…so the edamame gets added to the water.
Once the water begins boiling, boil the edamame for 3-5 minutes or until tender. (Three minutes worked for me.)
Meanwhile, as the edamame cooked, I thinly sliced the fennel halves.
After 3 minutes passed, I drained the edamame and removed the star anise.
The edamame and fennel get mixed together and set aside.
At this point, it’s time to make the dressing. Measure out the olive oil, fresh lemon juice (about half a lemon), salt, pepper, and fresh savory (or thyme in my case).
Then whisk the mixture until it is well emulsified.
Then pour the dressing over the edamame and fennel and combine the mixture. Finally dish up the salad and top with roughly chopped parsley and grated Parmigiano-Reggiano. Yum!!
Edamame and Fennel Salad:
Serves 4-6
Ingredients:
6 cups salted water
1 whole star anise
10 ounces {shelled + frozen} edamame
1 bulb fennel
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon {minced} fresh savory
1/4 teaspoon kosher salt
freshly ground black pepper {to taste}
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup {coarsely chopped} flat-leaf parsley
Preparation Instructions:
1. Bring the salted water and star anise to boil in a medium saucepan.
2. Stir in the edamame; return to a boil and blanch for 3-5 minutes, or until just tender.
3. Drain and remove the star anise.
4. Meanwhile, remove the stalks and core from the fennel bulb; slice very thinly.
5. Add to a mixing bowl, along with the edamame.
6. In a separate mixing bowl, add the olive oil, lemon juice, savory, salt and pepper. Whisk vigorously to form an emulsion.
7. Pour dressing over the salad and toss to combine.
8. Divide the salad among 4 serving plates and garnish with the Parmesan and parsley.
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