Edamame Fennel Salad by Katie of The Parsley ThiefBabble
Edamame & Fennel Salad
by Katie Vitucci of The Parsley Thief
I was inspired to develop this recipe after a recent discovery. The secret to my favorite Asian restaurant’s unbelievable Edamame? Star anise!
If star anise took soybeans to a whole new level, I thought, imagine what adding some fennel would do? The result is this delicious, yet healthy salad that you will find yourself devouring every last morsel of.
- 6 cups salted water
- 1 whole star anise
- 10 ounces edamame, shelled and frozen
- 1 bulb fennel
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh savory, minced
- ¼ teaspoon kosher salt
- freshly ground black pepper, to taste
- ¼ cup grated Parmigiano-Reggiano cheese
- ¼ cup flat-leaf parsley, coarsely chopped
Bring water and star anise to a boil in a medium saucepan. Stir in the edamame; return to a boil and blanch for 3-5 minutes or until just tender. Drain and remove the star anise.
Meanwhile, remove the stalks and core from the fennel bulb; slice very thinly and add to a mixing bowl along with the edamame.
In a separate mixing bowl, add the olive oil, lemon juice, savory, salt, and pepper. Whisk vigorously to form an emulsion. Pour over the salad and toss to combine.
Divide the salad among 4 serving plates and garnish with the cheese and parsley.