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edamame and radish salad

again, adapted from the ottolenghi cookbook. boiled, shelled edamame (soy beans) and radishes in a dressing of olive oil and lemon juice, with lemon zest, cilantro, parsley, green onion, and a touch of cumin. served with a tahini sauce made with tahini (sesame paste), lemon, crushed fresh garlic, parsley, and coriander. excellent with pita bread, although i just had it with a freshly baked sourdough. killer.

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Uploaded on February 4, 2009