Time really does fly by. When I was little, I remember hearing grownups say how fast time passes as you get older, buuuut I never actually thought that one day I would be a grownup (I still don't believe it). Like it or not, grown up I have become, and now I am the one complaining about where the year has gone, why the leaves are already turning because I swear I was just imbibing in a wee too much bubbles on NYE and wondering why I haven't written more posts here for you all.
My solution - a quick recipe every week of something that I actually made for dinner.* Not something I slaved away at or even a meal that took a lot of planning. It will be a dish or a cocktail (let's be real here, I work in retail...cocktails ARE a necessity) that is quick, easy and most of all delicious. This week, my new go to protein packed edamame and herb salad!
*Don't worry, there will still be longer posts too - epoisses sauce anyone?
Edamame & Herb Salad
For a heartier salad, add crumbled feta, shavings of Fiore Sardo (or any harder sheeps' milk cheese like aged Manchego), toasted hazelnuts or the protein of your choice.
Serves 1, as a main salad (or 2 as a first course or light side)
1 cup baby arugula leaves
1/2 cup parsley leaves, removed from stem
1/4 cup mint leaves, roughly torn
1/4 cup fennel fronds, roughly torn
1/2 cup fennel bulb, thinly shaved
3/4 cup shelled edamame
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
salt & pepper, to taste
In a medium serving bowl, combine all ingredients except lemon juice, olive oil, salt and pepper. Set aside.
In a small bowl, whisk together remaining ingredients and add to reserved salad mix. Toss lightly so everything is coated.