10 favorite salad add-ins, and this week I'm here to add one of my own: Pan-seared edamame. These little nuggets of bright green vegetable goodness, toasted and flavorful, are my new salad favorite!
I actually had these in a Panera salad, of all things, and I was smitten. The edamame is satisfying and rich in a salad, and firm enough to be a great contrast to the wispy or crunchy greens. They are also a very simple add-in. For a big green salad the other night I used a 12-ounce bag of frozen, shelled edamame. I let them defrost while cooking dinner, and then steamed them just a bit in the microwave. (This step probably wasn't necessary.) Then I heated up a big sauté pan over medium-high heat with just a tiny bit of oil to grease the pan. I dumped in all the edamame and cooked them for about 6 minutes, tossing them halfway through the cooking process. I was looking for those little seared marks and the browned flavor. They were just warm enough to wilt the salad slightly — which sometimes is really desirable. It makes the greens easier to eat, and the warmth also makes the flavors meld better. They also last well; I had the rest of this salad the next day and the beans were just as meaty, firm, and plump as the night before. Delicious! More Ways to Enjoy Edamame • Tip: How To Use Frozen Edamame • Easy Pantry Dinners: 5 Meals with Frozen Edamame • Recipe Variation: Edamame Dip • Recipe Review: Three-Bean Salad with Edamame (Images: Faith Durand)