Chopped Raw Salad
 
When you taste this salad you will make it a winner and make it many more times.  It’s great to take to a potluck, it isn’t hot, and it’s great either at room temperature or cold.
 
The secret is to use ONLY GREAT, FRESH, INGREDIENTS.  The black eye peas and edamame are frozen, but they are of top quality.  I got the shelled edamame at Trader Joes and the peas at Raleys.  I’m sure T.J’s has them also.  Everything else is fresh fresh fresh.
 
This recipe will serve 10 to 12 as a side dish.
 
Here goes the recipe.  I did get it from Gourmet Magazine. Which reminds me, if you don’t take this great foodie magazine now be sure and add it to your want list.  Recipes can be a little lengthy but every once in a while they have great winners.  While the ingredient list is long, it’s worth it.  If you love wine they always have great articles on wine and food.  They also have Quick section that has had great ideas and recipes.
 
You can change any vegetable you want in this salad.
 
10 oz frozen black eyed peas (NOT THAWED)
1 lb zucchini, ends trimmed
1 medium fennel bulb, stalks discarded (see picture below)
1/2 cup finely chopped scallions (about 4)
2 tablespoons finely chopped fresh dill
3 tablespoons cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
1/4 teaspoon cayenne
2 tablespoons salt
1/3 cup extra-virgin olive oil
2 3/4 cups fresh corn (from about  4 ears)
1 lb frozen shelled edamame (NOT THAWED)
 
Bring 3 quarts water to a boil in a 5 to 6 quart pot, then cook black-eyed peas, partially covered, until tender, about 20 minutes.
 
While peas are cooking, cut zucchini and fennel into 1/4 inch dice.  Whisk together scallions, dill, vinegar, lemon juice, mustard, pepper, cayenne and 1 1/2 teaspoons salt in a large bowl  Add oil in a slow stream, whisking until emulsified.
 
Add zucchini and fennel to dressing.
 
When peas are tender, transfer with a slotted spoon to a sieve set over a large bowl, reserving cooking water in pot and cool peas slightly, then add to salad.
 
Return water to a boil and add remaining 1 1/2 tablespoons salt, then cook corn and edamame, uncovered, until tender, 6 to 7 minutes.  Transfer to sieve to cool slightly, then add to salad and stir to combine.  Cool salad completely and serve chilled or at room temperature.  
 
 
 
 
Chopped Raw Salad
Sunday, July 30, 2006
These are the veges used.  Notice the fennel. It has the white bulb with the whispy fronds on top.  Trim the green fronds first.
These were the brands I used. I didn’t have the shelled edamame.  It’s more time consuming so look for the shelled bags.
Diced fennel and zucchini.
Finished Salad.  Be sure and stir well before serving.
 
EDAMAME: This is a green vegetable more commonly known as a soybean, and harvested at the peak of ripening right before it reaches the “hardening” time.  The word Edamame means “beans on branches” and it grows in clusters on busy branches.  To retain the freshness and its natural flavor, it is parboiled and quick-frozen. It is used as a major source of protein in East Asia.  If you buy them in pods, you cook them by putting in lightly salted water and boiled for just a few minutes.  The seeds are squeezed directly from the pods into the mouth with your fingers.  A delicious snack.
 
Per 3 1/2 ounces:  125 calories; 12.1g protein; 13.1 carb; 3.6g fat; 5g sodium; and 4+g fiber.
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