What to do with those Radishes …
Description
When fresh peas and favas start arriving at the market, you can keep that edamame in the freezer. But this time of year, as a supplement and complement to radishes, edamame are hard to beat.
Ingreadient :
- 1 cup frozen edamame
- 1 small red onion or shallot (about 1/4 cup minced)
- 2 tablespoons vinegar — I like white balsamic
- kosher salt
- pinch sugar
- 8 to 10 radishes, rinsed, tail trimmed, stem left intact
- 2 tablespoons olive oil
Direction :
- Place a pot of water on to boil. When it boils, add the edamame and cook for about 2 minutes — most bags call for a 5-minute blanching, but I think shorter is better. Drain and run under cold water. Set aside.
- Meanwhile, finely dice your onion or shallot — you can use as much or as little as you like (sometimes I add more like a half cup) — and place in a small bowl with the vinegar a pinch of salt and a pinch of sugar (no more than 1/8 teaspoon). Set aside to macerate for about 15 minutes.
- If you have a mandoline, carefully slice up each radish. As noted above, if you keep the stem intact, you have a little handle to grab onto while you run the radishes down the mandoline’s plane. Alternatively, thinly slice the radishes with a knife. Stack the circles on top of each other and slice straight down to get mini matchsticks.
- Just before serving, toss the edamame with the radishes and onions. Add two tablespoons of olive oil. Toss to coat. Taste. Don’t be afraid to go a little heavy on the salt — both the edamame and the radishes can handle it.
