- 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
- 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.
Alice from LA says
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.