Brad Farmerie’s Edamame, Feta, & Sundried Tomato Salad
Serves 4-6
1/4 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
1/2 cup sun dried tomatoes, thinly sliced
1/4 cup finely sliced chives (or scallion greens)
2 teaspoons each: chopped cilantro, basil, and tarragon
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.
Mix edamame, feta, sun dried tomatoes, and herbs in a large bowl; toss to combine. Add dressing to taste: toss lightly and serve.
Pardon the silly question, but would pickled pepper juice be like the juice from a jar of pepperoncini?
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.