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edamame salad

edamame salad recipe from NY Times food writer Mark Bittman

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simple, gorgeous edamame recipe

  • Dec 10, 2008
  • by
This is one of those rare cases where a recipe elevates a bunch of plain, ordinary ingredients. The sum is better than its parts. What I like about this is that all of the ingredients (except for the mint leaves) I can always find on any given day in my kitchen. 

I'm not a huge fan of edamame (usually it's the filler appetizer that comes before my sushi), but I've made this edamame recipe about 20 times since the summer, and I simply. can't. stop eating this! 
The basic rundown of the recipe is this. It's really simple, so all ingredients are to taste. 

a few chopped up mint leaves (has to be fresh)
a few pinches of salt
a few pinches of pepper
one bag of frozen edamame (anything less than a pound is fine)
juice from one lemon, with some extra zest
a few dashes of olive oil
a few small sliced pieces of gruyere (or any hard cheese like parmasan)

Boil up frozen edamame, then drain well. Add olive oil, lemon juice, salt pepper, mint leaves, and gruyere cheese. Mix around to evenly distribute. Viola! You're done!  
mark bittman's edamame salad

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September 18, 2009
If this is as good as you claimed, then it'd make a great snack for parties and weekend gatherings! Looks pretty healthy to me. I am sure the Spanish would love it. Last time I was at a friend's party, all he had was olive and I hate olive in the raw! I went home hungry that night! Fresh edamame is relatively cheap here in China.
December 15, 2008
Edamame with gruyere? :o Thanks for sharing!
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Quick Tip by . September 04, 2009
Finally tried this recipe. @LingEatsCake is right; the sum is really greater than its parts. So simple and delicious!
About the reviewer

Ranked #83
I'm a curious foodie, a devout fashion gawker, and an unrepentant print nerd. I work at one of the last mainstream commercial magazines that's still printing.      Other things … more
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