Edamame, Celery and Fennel Salad with Candied Lemon

Name: Edamame, Celery and Fennel Salad with Candied Lemon
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps black sesame seeds; 1 liters head of celery, thinly sliced; 946 milliliters 1/4 pounds frozen shelled edamame , thawed; 1 liters fennel bulbs—trimmed, cored and very thinly sliced; 237 milliliters flat-leaf parsley leaves; 237 milliliters granulated sugar; 2 larges lemons, very thinly sliced (preferably on a mandoline); 59 milliliters low-sodium soy sauce; 12 servings Salt and freshly ground black pepper; 59 milliliters toasted sesame oil; 1 medium shallot, very thinly sliced; 2 teaspoons Sriracha or other hot sauce; 59 milliliters unseasoned rice vinegar; 2 Tbsps white sesame seeds

Edamame, Celery and Fennel Salad with Candied Lemon is a gluten free and vegan side dish. One portion of this dish contains around 8g of protein, 8g of fat, and a total of 213 calories. This recipe serves 12. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up soy sauce, sriracha, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes.

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Lemon

Sugar

Water

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Sauce Pan

Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them. Reserve the lemon syrup for another use.

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Lemon

Syrup

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Cutting Board

Meanwhile, bring a large saucepan of water to a boil over high heat.

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Water

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Sauce Pan

Add the edamame and cook until they are tender, about 2 minutes.

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Edamame

Drain and cool the edamame under running water; pat dry.

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Edamame

Water

Transfer the edamame to a large bowl.

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Edamame

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Bowl

Add the sliced celery, fennel, parsley and shallot.

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Parsley

Shallot

Celery

Fennel

In a small bowl, whisk the soy sauce with the rice vinegar, sesame oil, Sriracha and the remaining 1 tablespoon of sugar; season the dressing lightly with salt and pepper.

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Salt And Pepper