Vinaigrette with Edamame Beans
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
1
Description
Recipe by John Smith, head chef of the restaurant The Gathering.
Ingredients
- Edamame Beans - 2.5 oz
- Beetroot - 7.1 oz
- Potato - 7.1 oz
- Carrot - 3.5 oz
- Gherkins - 1.1 oz
- Dijon Mustard - 0.5 oz
- Soy Sauce - 0 fl oz
- Safflower Oil - 2 fl oz
- Dill - 0.2 oz
- Scallions - 0.2 oz
- Mustard Greens - 0.2 oz
- Salt - 0.1 oz
- Ground Black Pepper - 0.1 oz
- Honey - 0.5 oz
Step by Step guide
Step 1
Wash the beetroot, carrot, and potato, wrap them in foil, and bake in the oven at 356°F for 40 minutes.
Step 2
Peel the roasted vegetables and cut them into large cubes.
Step 3
Boil the edamame beans and then shell them.
Step 4
Dice the gherkins into small cubes.
Step 5
Mix all the ingredients together, then add salt and pepper.
Step 6
Prepare the honey-mustard dressing: mix together honey, Dijon mustard, fragrant oil, soy sauce, and whisk gently.
Step 7
Transfer the vinaigrette to a plate, generously drizzle with honey-mustard dressing, and garnish with beet leaves, sprigs of dill, and finely chopped green onions.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.