INGREDIENTS
DRESSING
1 ½ teaspoons grated fresh ginger
1 ½ teaspoons finely chopped shallot
1 ½ teaspoons finely chopped rosemary
1 ½ teaspoons finely chopped parsley
2 tablespoons soy sauce or Tamari
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 ½ tablespoons fresh lemon juice
¼ cup canola oil
¼ cup olive oil
SALAD
2 cups shelled organic edamame beans or fava beans (frozen is fine, too, thaw slightly)
1 cup fresh, raw yellow or white organic corn (frozen is fine, too, thaw slightly)
2/3 cup avocado
2/3 cup toasted and salted cashews
1 ½ cups fine green beans (the small French ones, hericot vert, are especially delicious), blanched, shocked, dried and chopped
2 cups diced jicama
½ cup dressing, more if desired
1 cup daikon or other delicate sprouts
¼ cup or more hemp or other seeds
* This recipe is adapted from a salad that Chef Neal Fraser and Amy Knoll Fraser created for their now defunct restaurant, BLD, in Los Angeles.
download the recipe
Sasha, one of the hostesses from my bread baking workshop, served this salad at lunchtime to the class. It was so delicious and satisfying, every single person there asked for the recipe. Since then I’ve enjoyed serving this salad to delighted guests, and I always bring copies of the recipe. It’s perfect for lunch or a light summer dinner, and can be prepped ahead and easily composed just before serving. Needless to say, it’s the perfect salad to serve with fresh, warm sourdough bread or with our honey whole wheat dinner rolls.
METHOD
DRESSING
In a blender, grind the ginger, shallots, rosemary, and parsley.
Add the soy sauce, honey, vinegar and lemon juice to the ginger mixture and blend until fairly smooth.
With the blender running, very slowly add the oil in a fine stream. This makes about ¾ cup of dressing, more than is needed for the recipe. The dressing will keep at least a week.
SALAD
In a large bowl, combine the edamame, corn, avocado, chashews, green beans, and jicama.
Add one half cup dressing and toss to coat. Season with salt and pepper and add additional dressing if desired.
Divide among 4-6 plates and garnish with the daikon sprouts and sprinkle with hemp seeds. This makes about 8 cups of salad. Serve immediately, although this is still great as left-overs the next day.