As a family we love pan asian cuisine, it seems so much healthier and includes many different kinds of my favourite leafy greens. One of our favourite appetizers is salted Edamame. It is healthy, quick and delicious.
I had been thinking of making edamame salad but could not come up with the right combination of ingredients and herbs and suddenly yesterday it struck me why not combine it with shitake’ mushrooms and basil and because all three have sweetish after taste why not add some jalepeno pepper to balance that and yes some sour sumac to give it some middle eastern touch. Voilla that did it !!!! The melange’ of flavours is unique with ingredients from different regions but somehow works. The key is to let the flavours seep in. The salad tasted great the next day or atleast after sitting for 8 – 10 hours.
2 -3 cups Edamame pods blanched
4-5 shitake mushrooms washed and sliced
1 roma tomato finely chopped
2 tbsp. of finely chopped basil
1tsp. powdered sumac
juice of half a lime
1 tsp. walnut oil or extra virgin olive oil
1/4 tsp. crushed black pepper
1/2 jalepeno finely chopped
salt to taste
1.Mix all the ingredients for the dressing and put aside.
2.. Blanch the edamame pods for 10 minutes in boiling water so they are tender crisp.
3. Once cool take out the seeds and put in a bowl.
4. Heat 1/2 tsp. of oil or ghee and saute’ the mushrooms so they are fragrant and golden brown.
5.Mix the dressing with the edamame, tomato and grilled mushrooms and basil.
6. Toss well and let sit for 6-8 hours and enjoy a protein rich colourful salad.