Page 158 - COMING UNSTUCK by Sara tuck
P. 158
edamame This salad is amazing with
grilled salmon or chicken,
bean salad and if you prefer can be
served as a main with the
inclusion of 250g (9 oz)
hot smoked salmon, broken
with avocado, broccoli & sesame dressing into chunks.
Serves 4 Put mayonnaise, soy sauce, vinegar and sesame oil in a small
jug and whisk well to combine. Bring a pot of water to
½ cup Japanese (Kewpie) boil, drop in edamame beans and cook for 1 minute. Drain
mayo (or Best Foods) immediately and refresh under cold running water to keep them
3 tsp soy sauce bright green, then drain in a sieve (alternatively these can simply
1 tbsp Japanese rice vinegar be defrosted, but I find that they work well like this). Bring
3 tsp sesame oil another pot of water to boil and drop in the broccoli florets,
3 cups frozen podded cook for 2 minutes then refresh under cold running water and
edamame beans drain well. Once the beans and broccoli have cooled, layer
4 cups broccoli florets lettuce, beans and broccoli onto a serving platter. Add avocado
2 cos lettuces, trimmed and spring onions, drizzle over the dressing and sprinkle with
2 avocados, sliced sesame seeds.
4 spring onions (scallions),
sliced
2 tbsp toasted sesame seeds
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