When I saw this "no-lettuce salad" recipe in Glamour magazine I immediately ripped it out. It has been sitting on my desk for a couple of weeks and I finally got around to making it. I wish I would have made it sooner though! This will definitely be my new go-to afternoon snack. It is great served warm or cold and is very light. I did not have any Pecorino cheese on hand so I used some Romano that I had in my fridge and it worked perfectly.
Edamame and Asparagus Salad
Source: Glamour Magazine, May 2010 issue
Yields about 2 cups
Ingredients
1 cup asparagus, cut spears in thirds
1 cup edamame, shelled
2-3 tablespoons fresh mint, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup pecorino cheese, shaved
salt and pepper
Directions
Put asparagus in pan of boiling salted water and boil for 2 to 3 minutes. Drain and rinse under cold water. Cook edamame according to package directions (buy frozen). Place asparagus and edamame in a small salad bowl and add finely chopped fresh mint. Pour on olive oil and add some salt and pepper. Add pecorino cheese.
Posts
I have started putting asparagus in all my meals from burritos to stir fry. They are great and so healthy. I picked up a package of Seapoint Farms edamame and am looking forward to giving this a try!
ReplyDeleteI just made this dish for a potluck and everyone loved it! It was super easy to make too!
ReplyDeleteThis is AMAZING! So good, and easy to make!
ReplyDelete