Edamame, Celery, & Fennel Salad with Candied Lemon
What You Need
- 2 large lemons, very thinly sliced (preferably on a mandoline)
- 1 cup plus 1 tablespoon granulated sugar
- 1 1/4 pounds frozen shelled edamame (4 cups), thawed
- 1 head of Dandy® celery, thinly sliced (6 cups)
- 2 fennel bulbs—trimmed, cored, and very thinly sliced (6 cups)
- 1 cup flat-leaf parsley leaves
- 1 medium shallot, very thinly sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 1/4 cup toasted sesame oil
- 2 teaspoons Sriracha or other hot sauce
- Salt and freshly ground black pepper
- 1 1/2 tablespoons white sesame seeds
- 1 1/2 tablespoons black sesame seeds
Find Dandy Celery
Make It
- In a large saucepan, combine the lemon slices with 1 cup of 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 for about 30 minutes.
- 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.
- Meanwhile, bring a large saucepan of water to a boil over high heat. Add the edamame and cook until they are tender about 2 minutes.
- Drain and cool the edamame under running water; pat dry. Transfer the edamame to a large bowl.
- Add the sliced celery, fennel, parsley, and shallot.
- 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.
- Whisk in the chopped candied lemon.
- Add the dressing to the salad and toss well to coat thoroughly.
- Sprinkle the salad with the white and black sesame seeds and serve right away.
Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff
Recipe by Shannon Lehman
