Edamame with Mustard Vinaigrette
Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.
Recipe by Cooking Light October 2002
Blanching the onion and celery mellows their flavors, so they don't overpower the edamame and tangy vinaigrette.
I love edamame, but the mustard/vinegar dressing just didn't work for me.
Read MoreThis had really nice mild flavor, but I would actually increase the amounts of vinegar, mustard, and salt in the vinaigrette. Still, a nice way to enjoy edamame.
Read MoreThis is so good! I thought the vinaigrette would be too strong with so much mustard and hardly any oil but I was wrong. I did use a tad more oil but not even sure I needed to. The edamame goes very well with the strong mustard flavor and actually tames it. I did not have celery but it was good with just onions. The leftovers were great for lunch.
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