Edamame Salad with Pickled Ginger and Roasted Almonds

Originally from "The Breakaway Cook” by Eric Gower (William Morrow, 2007)

ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 cup minced shallot
3 cups cooked edamame (see Note)
1/2 cup pickled ginger, julienned
1/4 cup vinegar from pickled ginger
1 avocado, peeled, pitted and sliced into irregular shapes
Maccha salt (optional, see Note), or table salt
1/4 cup roasted almonds

directions

1
1. Melt the butter with the olive oil in a small pan over medium-low heat.
2
2. Add the garlic and shallot and saute until soft, about 5 minutes.
3
3. Transfer to a large serving bowl and add the edamame, pickled ginger, vinegar and avocado.
4
4. Mix and sprinkle in plenty of pepper.
5
5. Divide the salad among individual plates, dust each with your choice of salt, and top with the almonds.
6
Serves 6-8.

Maccha Salt

1. Whirl two tablespoons of sea salt in a coffee grinder with one level teaspoon of maccha, also called matcha. This is green tea powder and can be purchased in any Japanese market and in the international sections of many grocery stores.

Source: Joyce Gemperlein Krim, mother of Jocelyn Krim '14