Randy Mayor; Melanie J. Clarke
Yield
6 servings (serving size: 1/2 cup)

Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.

How to Make It

Step 1

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined.

Step 2

Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.

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