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Brad Farmerie’s Edamame, Feta, & Sundried Tomato Salad

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Brad Farmerie's Edamame, Feta, & Sundried Tomato Salad
 
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Serves: 4-6
Ingredients
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Juice and finely grated zest of 2 lemons
  • 2 tablespoons white wine vinegar
  • 1 tablespoon pickled pepper juice
  • 2 teaspoons tahini
  • 1 teaspoon salt
  • 3 cups (about 1 pound) frozen, shelled edameme, thawed
  • 1 cup crumbled feta cheese
  • ½ cup sun dried tomatoes, thinly sliced
  • ¼ cup finely sliced chives (or scallion greens)
  • 2 teaspoons each: chopped cilantro, basil, and tarragon
Instructions
  1. Puree olive oil, mustard, lemon juice and zest, vinegar and pepper juice, tahini, and salt in a blender to make a smooth dressing. Refrigerate until ready to serve.
  2. Mix edamame, feta, sun dried tomatoes, and herbs in a large bowl; toss to combine. Add dressing to taste: toss lightly and serve.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

2 Comments

    • Pam says

      Not a silly question at all, Alice. Brad’s original recipe called for pickled guindilla pepper juice. Although flavors will be subtly different, I think just about any pepper sauce or juice word work just fine.

      Reply

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