I’m not sure where Grandmommy found this recipe, but she made it over Christmas, and I made it for a dinner party last night. I love how it’s unconventional, super bright in colors, and can be made in advance. I don’t have measurements, so you’ll have to wing it like I did.
olive oil/white balsamic vinegar
salt and pepper
Blanche the edamame (which means to toss it in a pot of fully boiling water for about a minute, but not more than two, and then pour it into a bowl of ice water to stop the cooking process immediately). Toss the remaining ingredients to taste.
I think I’ll start making this for the girls’ lunch boxes, but I’ll leave out the feta and the dressing. It will travel better, and I’m sure they’ll prefer a more simple flavor.