It’s salad season!
Or something like that, right?
Ok, so I guess late spring, almost summer is traditionally known as “Grilling Season,” but around these parts, we’re looking at Salad Season because we made this dressing a few weeks ago and can’t stop eating it. I have eaten the dressing straight out of the little shaker container with a spoon, standing in front of the refrigerator with the door open, but we’re trying to be normal and eat the dressing as it was meant to be eaten.
So we’ve been making salads.
And adding edamame to them. To all of them. Because we used to add sweet little peas to all of our salads, but then realized that while peas aren’t necessarily bad for you, they are sweet and starchy. Edamame, which sort of looks like peas, is so much better. Tons of fiber. Tons of protein. Low in fat. Low in calories.
It’s not a perfect substitution, because edamame and peas have different textures and tastes, but from a distance, you can’t really tell. Not that we’re trying to pull a fast one on anybody. Because really, trying to pull a fast one by switching out peas with edamame?
So we’re big on edamame, eating them right out of their pods as a snack, but adding them to whatever dish we can, particularly ones that include peas, like this salad that was inspired by a recipe from Salad as a Meal, a new cookbook by Patricia Well. Her salad had fresh green peas. Ours has, among other things instead, edamame.
Edamame, Sugar Snap Peas, Beans and Roasted Beet Salad
inspired by a Spring Salad recipe out of Salad as a Meal by Patricia Wells
4 large beets, washed and quartered lengthwise
1 tablespoon olive oil
1 tablespoon coarse sea salt
1 pound haricot verts or thin green beans, trimmed and cut into 2″ pieces
1 pound sugar snap peas, trimmed at both ends
1 12- 16 ounce bag of frozen edamame in pods or about 8 ounces shelled edamame
4 generous handfuls of wild arugula (strong, bitter flavor) or baby spinach (milder flavor) or whatever small leafy green you like
Green Goddess or other dressing or just olive oil and lemon juice
fine sea salt
freshly ground black pepper
Preheat oven to 400°F.
Toss the quartered beets with olive oil. Wrap them in foil and roast for about 20 minutes, or until tender. Remove from oven, open foil, and let beets cool. When they are cool enough to handle, peel off the skins.
While the beets are roasting, place the sugar snap peas and haricot verts in a heat-safe bowl large enough to hold the peas plus about 2 to 3 times the amount of water.
Cook the frozen edamame according to the package directions. Or, you can ignore the directions and just bring a large pot of water to a rolling boil, drop in the frozen edamame.
After the pot comes back up to a boil, count to 60, then drain the edamame into a colander/strainer over the bowl of sugar snap peas and haricot verts.
Set the edamame aside to cool. If not already, shell them.
Drain the sugar snap peas and allow to cool.
For each serving, place a handful of arugula on a salad plate. To each, add four quarters on beets, sugar snap peas, and edamame. Drizzle with dressing.
You can also serve the salad family style. Just before serving, throw everything into a large bowl and toss with about a half cup of dressing. Season to taste to salt and pepper.