So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.
Inspired by Mark Bittman, the Minimalist
Time: ~20 minutes
Make Ahead: Yes
1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint
Juice and zest of 1 lemon
2T red wine vinegar
lots of freshly ground black pepper
1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.