Edamame with Miso Dressing on Endive Leaves
Makes 5 to 6 servings
16 ounces frozen, shelled edamame
1 1/2 tablespoons white miso paste
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeeze orange juice
1 tablespoon olive oil
1/2 teaspoon peeled, grated fresh ginger
2 small Fuji apples, peeled, cored and chopped
1 medium carrot, coarsely shredded
1/4 small red onion, finely chopped
2 tablespoon chopped fresh cilantro
2 heads endive
1. Bring a medium saucepan of water to a boil. Add the edamame and return to a boil, then cook for five minutes. Drain the edamame and rinse under cold water.
2. Whisk together the miso, lemon zest and juice, orange juice, oil, and ginger in a large bowl until smooth. Add the edamame, apples, carrot, onion, and cilantro and stir to combine. Let the salad stand at room temperature for 15 minutes before serving, to allow the flavors to develop, or cover and refrigerate up to 2 hours and serve chilled. Serve on a bed of endive leaves.