This Saturday was the first semblance of Spring we've had in a long time. The birds were chirping, the sun was shining and even the mosquitoes came out for a visit. And while I sipped a glass of lemonade and my shoulders absorbed the kind of heat they hadn't seen in a while, all I could think about was making something fresh.
And even though Sunday cooled off quite a bit, my kids were able to enjoy the morning on their bikes and I let the breeze and sunlight pour through the screen door into the living room. This kind of weather called for something cool and bright, a salad. But not a salad of sad greens doused in heavy dressing. I wanted something tangy and tart to compliment the kick springtime brought to my little family.
I started off with the basics - oil & vinegar. And then chose shelled edamame (mukimame) which are rich in protein and high in dietary fiber to give the salad some substance. Springtime salads like this one are highly versatile and can be eaten alone or used to dress grilled meats like a relish. Use what you have on hand to clean out the fridge before your trip to the farmer's market and always add fresh herbs if you have them.
Spring has sprung, and with a few easy recipes like this,you'll be ready to beat the heat in no time!
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Mukimake salad with blue cheese & bacon
Ingredients
12 oz mukimake (aka shelled edamame or soybeans), steamed15 grape tomatoes, halved
1/2 purple onion, sliced into rings
6 slices bacon, cooked & chopped
1/4 c blue cheese crumbles
for dressing:
2 tsp good olive oil
3 tsp apple cider vinegar
2 tsp sugar
salt & black pepper to taste
Directions
- Preheat oven to 400º
- Line jelly roll pan (cookie sheet with sides) with foil and place bacon equally apart, cook until fat has rendered and bacon is crisp, drain on paper towel & chop coarsely, set aside
- Combine olive oil, vinegar and sugar with a whisk
- Steam mukimake and allow to cool, combine with tomatoes and onions in large bowl - sprinkle in onion tops or fresh herbs
- Coat with dressing and carefully fold in blue cheese
- Refrigerate until ready to serve
- For service add in crumbled bacon and season with salt & pepper
