Monday, June 02, 2008
One of these days I'll get my very own macro lens, and be able to do attractive food photography. But for now, I leave you with this incredibly scrumptious recipe.
EDAMAME SALAD WITH BASIL VINAIGRETTE
1 cup frozen shelled edamame
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/4 tsp salt
1 can cannellini beans, rinsed and drained
1 large tomato, diced
1 celery stalk, sliced
1/2 red onion, diced
1/2 cup fresh basil leaves, chopped
Bring a small pot of water to a boil. Add the edamame and cook 5 minutes; drain, rinse under cold water, and pat dry.
Combine the vinegar, oil, garlic, and salt in a large bowl. Add the edamame, beans, tomato, celery, onion, and basil; mix well. Let stand at room temperature about 15 minutes before serving to allow the flavours to blend.
Posted by Hashi at 9:16 PM