Corn and Edamame-Sesame Salad
Serves 4 to 6
Time: 45 minutes
This salad is ridiculously simple yet so ?satisfying—?it’s nutty, salty, fresh tasting, and crisp. We like to munch on it as a snack throughout the day but it’s also a perfect accompaniment to an Asian-inspired meal. Try it alongside Butternut Squash Rolls (page 50) for a delicious cold summer dinner. If you like, serve over a bed of baby greens. For an even heartier salad, add two thinly sliced avocado halves right before ?serving.
2 tablespoons toasted sesame ?oil
1 tablespoon rice vinegar (regular vinegar works, too)
2 teaspoons tamari or soy ?sauce
2 cups frozen, shelled ?edamame
1 cup fresh corn (1 or 2 ears, depending on the size) or partially thawed frozen ?corn
2 tablespoons toasted sesame ?seeds
Generous pinch of ?salt
Bring a big pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a medium-size mixing ?bowl.
Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste. Cover and chill for at least 15 ?minutes.
„ If you don’t have rice vinegar on hand, you can use a different kind, but nothing too strong—stick to something mild, such as red wine vinegar. If you have brown rice vinegar, not regular rice vinegar, that’s fine, too. You can also use partially thawed frozen corn instead of fresh, but don’t use canned.
Although we like the taste of Bragg’s in lots of things, we advise against using it in salad dressings because of its distinctive, um, well, “hippy” taste. Instead use good quality tamari or soy sauce.
„ Make a super-cute hors d’oeuvre of this salad by placing it in radicchio cups (see photo insert). Just slice off the bottom of a head of radicchio, carefully peel off the leaves, and voilà! Cup!
„ Make a more dramatic-looking presentation by using black sesame seeds instead of regular toasted ones.