Edamame and fennel salad
By OcadoLifeThe grassy sweetness of this crunchy salad goes wonderfully with pork.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 250 g of edamame beans, (fresh or frozen)
- 100 g of watercress, thick stalks removed
- 1 tbsp of cider vinegar
- 1 tsp of chives, finely chopped (to serve)
- 2 small of fennel bulbs, (or 1 large) thinly sliced
- 2 tbsp of extra virgin olive oil
- 1 tbsp of nigella seeds, to serve
Method
4 stepsStep 1
If you are using frozen edamame beans, then cook to packet instructions (usually simmering in boiling water for 5 mins). Then drain and rinse under cold water to stop them cooking.
Step 2
Using either a sharp knife or mandolin if you have one, trim the base off the fennel and slice as thinly as you can, adding it to a large mixing bowl.
Step 3
Once the edamame are cool, add them to the mixing bowl with the watercress and gently mix everything together.
Step 4
Whisk the extra virgin olive oil and cider vinegar together with a little seasoning. Add to the salad just before serving. Scatter over the nigella seeds and chopped chives to finish.