Vinaigrette with Edamame Beans
Salads • European
Description
Recipe by John Smith, head chef of the restaurant The Gathering.
Ingredients
- Edamame Beans 0 oz
- Beetroot 5 oz
- Potato 5 oz
- Carrot 5 oz
- Gherkins 0 oz
- Dijon Mustard 0 oz
- Soy Sauce 0 fl oz
- Safflower Oil 0 fl oz
- Dill 0 oz
- Scallions 0 oz
- Mustard Greens 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Honey 0 oz
Step-by-Step Guide
Step 1
Wash the beetroot, carrot, and potato, wrap them in foil, and bake in the oven at 355°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.
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