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A salad with fresh herbs of the summer, as a starter or entrée. Served cold together with our olive bread it is a refreshing meal on a hot summer day.
Serves 4
| The Vegetables 1 lb (500 g) edamame shelled and frozen (or 2.2 lb (1kg) frozen whole beans) 1 tsp salt 1 fennel 1 early-harvest white onion 1 tbsp olive oil 3 tbsps water |
Bring to the boil, a large pot of water with 1 tsp of salt. Once the water is boiling, add the shelled edamame and boil for 5 mins (whole beans 7 min!). Drain in a colander. Drench the edamame under cold water, drain again. (Peel the whole beans now, if necessary). Put them in the fridge to chill. |
| Prep 20 mins / Cooking time 7 mins | Wash the fennel and the onion, chop very finely. In a frying pan, gently fry the fennel and onion in the olive oil (1tbsp) and water (3 tbsps) for 7 mins. Chill. |
| The Green Dressing 1 small bouquet fresh basil 1 small bouquet fresh chives ½ cup (110 ml/ 3.7 fl oz) olive oil Juice of one large, or 2 small lemons 4 cloves of fresh garlic Salt, freshly ground mix of peppers 1 tsp ground Espelette pepper 2 ripe avocados |
Wash the basil and chives and drain off the water. Pluck off the basil leaves and chop the chives finely. Peel the garlic, chop finely. Place the herbs and garlic in a tall beaker. Add the oil and lemon juice, salt, pepper mix and Espelette pepper. Mix briefly with a hand blender. |
| Peel the avocados, cut into 3 mm slices | |
| Prep 20 mins | |
| Take the edamame, fennel and onion out of the fridge. Gently mix the vegetables, avocado and green sauce in a large salad bowl. Season to taste. Serve cold. | |
| Edamame is a preparation of immature soyabeans in the pod. It can be found in Asian food stores, in the frozen food section. They come either shelled or in the pod. If you are cooking the peas in their pods, proceed in the same way but boil them for 7 mins rather than 5 mins. Shell them after they have been chilled. | |
| If you wish to make them more digestible, once they have been cooked, you can remove the shell of the pea by pressing it gently between two fingers. The shell comes off easily. | |
