Edamame and fennel salad
By OcadoLife
Published on 14 January 2022
The grassy sweetness of this crunchy salad goes wonderfully
with pork.
Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 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
Step 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.