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Author Notes: This is an easy yet gorgeous Asian-inspired spread. For a different twist, serve with quartered and friend wonton skins. This spread also makes a wonderful side dish, when slightly warmed, with sauteed whitefish filets. —epicureanodyssey
Serves makes about 4 cups
- 1 pound frozen shelled edamame
- 1 pound fresh or frozen sweet peas
- 1/4 cup rice vinegar
- 1/4 cup seasoned rice vinegar
- 1/3 to 1/2 cups extra virgin olive oil
- kosher salt, to taste
- toasted sesame seeds, for garnish
- rice crackers, to serve
- Bring a large pot of salted water to a boil. Add the frozen edamame, and the fresh peas, if using. Bring back to a boil and cook for 3 minutes. If not using fresh peas, add the frozen peas and cook another minute. Drain and refresh under cold water.
- In the bowl of a food processor, add the edamame and peas (reserving 1/4 cup whole edamame and peas for garnish) and process to a paste. Add the rice vinegars and process another 30 seconds. With the motor running, slowly add 1/3 cup olive oil and continue processing until relatively smooth. If the mixture seems too thick and chunky, add another the remaining olive oil. Add salt to taste. Chill for 30 minutes.
- To serve, turn out into a serving bowl, garnish with the reserved whole edamame and peas, and a sprinkle of sesame seeds. Serve with rice crackers.
- This recipe was entered in the contest for Your Best Recipe for Spring Peas
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.