We've already broken a record in May for the most triple digit temps. That said, turning on the oven has zero appeal. What is an obsessive cook to do? Make cold salads!!! This one is high protein, but feels light and cool. With the use of vegetable stock for much of the oil it isn't too high in fat. It is also pretty darn easy to put together.
Makes 6 portions or 4 cups
2 1/2 cups thawed, shelled edamame
1 can or 1 1/2 cups black soy beans rinsed and drained
2 teaspoons hot chili oil
1 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon mirin
3 teaspoons red miso
1/4 cup vegetable stock
2 teaspoons fresh grated ginger
2 garlic cloves minced or microplaned
1 tablespoon white sesame seeds, toasted
1 tablespoon black sesame seeds, toasted
In a medium sized bowl mix all ingredients from hot chili oil through garlic to make dressing. This can be done easily by hand or in a blender or processor. In a larger bowl toss dressing, edamame, and soy beans and mix well. Toss in both types of sesame seeds. Marinade overnight for best results stirring once or twice to re-distribute marinade/dressing. Serve plain or on a leaf of radicchio.
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