Last week I was in West LA for an appointment, in driving out to West LA I knew exactly what that meant…Clementine Bakery! For my review of the restaurant you can visit my yelp page here, soon I will be doing food reviews on my YourBestBite site so you can visit that part of my blog as well for honest review on restaurants and travel.
Anyway while I was there I purchased a small side of the edamame salad as part of my meal, I fell in love with the flavors, simple, perfect for summer as it had mint in it (as most of you know mint is my secret ingredient for my Israeli Salad, roasted tomatoes with mint, my spicy herb mix and my healthy quinoa salad to name a few). I knew when I got home I too would be trying to duplicate my own version of this amazing edamame salad.
The ingredients looked simple, edamame (you can buy it fresh or frozen already de-shelled), broccoli, snap peas and shallots (guessing on that one).
Here is what I did, I put a pot of water on the stovetop and brought it to a boil, I cooked the edamame for a 2-3 minutes and removed from the water. I put the sugar snap peas in the same boiling water and cooked them for only 1 minute, I removed them from the water, I would not do this step next time so I wrote out the recipe the way I would make it rather than how I made it.
Minced the shallots, place them in rice vinegar (white vinegar would work as well)
I chopped the broccoli into small pieces and added to my bowl
cut the snap peas into thirds
placed all the vegetables in a bowl
toss and add mint
made the dressing by adding to the shallots the oil, dijon mustard, salt and pepper
I poured the dressing over the vegetables, tossed and served…here is a photo of their salad
and here is mine…I clearly used less dressing but for the most part…looks like the same salad right?
This is a great salad to serve as a side dish or a meal, it is a great salad to bring to a friends for pot luck or at a picnic as it can stay in the dressing without wilting. I made the changes to the recipe as I wrote it out as I originally cooked the snap peas and I think I would rather have the crunch from them staying raw. I also originally made the dressing adding lemon, I like the “bite” from the vinegar better without it being in there.
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Thank you again ~ Patty Limatola-Tanenbaum