This is one of my favorite hearty salads. It's clean, satisfying and filling and I love the crunch, the blanket of creaminess and the bite of the mustard. I will admit this isn't one of my most popular buffet items when I host a brunch. People either love peas, or they don't. I like a ratio of 2:1 edamame to peas for this salad, but if you steer clear of peas give it a try with just some edamame.
2 cups shelled edamame
1 cup frozen peas
1-2 T goat cheese (depending on how cheesy you want it)
2 t dijon mustard
Bring a pot of water to boil, salt. Toss in edamame and after 1 minute toss in peas. After about 30 seconds drain and run under cold water. Toss into a serving bowl and stir in goat cheese (let it melt throughout the warm peas and edamame) and mustard. Salt and pepper. This can be served at room temperature and lasts for several days in the fridge.
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