Edamame and Snap Peas in Seasame Vinaigrette from Lemonade
Edamame and Snap Peas
Makes: 4 cups
½ pound sugar snap peas (2 cups), ends trimmed2 cups shelled edamame (green soybeans), frozen, thawed, and cooked1 large shallot, minced¼ cup chopped fresh chives½ cup sesame vinaigrette1 tablespoon black sesame seeds½ teaspoon coarse salt¼ teaspoon freshly ground black pepperDirections
1. Bring a large pot of well-salted water to a boil over high heat.2. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.3. Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to "shock" them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.4. Put the blanched snap peas in a mixing bowl. Add the edamame, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.
Makes: 1 cup
½ cup seasoned rice vinegar2 tablespoons sesame seeds, toasted1 garlic clove, minced1 tablespoon dijon mustard1 tablespoon soy sauce¼ cup canola oil2 tablespoons sesame oil¼ teaspoon freshly ground black pepperDirections
1. In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper.2. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week.