Edit 2/26/07: Hi Readers! If you’re visiting from the Bariatric Eating forums, please check out my post about the use of this recipe. Thanks, and enjoy your visit!
This is another dish from a what’s good in the produce section? moment. There was green garlic on offer, and that happens so infrequently that I cannot pass it up. It’s a springtime-only item.
Those of you who eschew soy, take heart; you could make this with lima or fava beans and achieve a lovely result as well. I had this all on its own for a light dinner. It would also work well over pasta or with a risotto.
I only used one stalk of green garlic in this – it came in a bunch of five. Green garlic looks like an overgrown scallion or a 98-pound weakling leek, but it is orders of magnitude stronger than either. Be sure to taste a thin slice before adding it to anything so you get a sense of how to harness its power rather than be overwhelmed by it.
The mustard in the dressing might seem a little incongruous. It does something to the lemon juice, though – it provides a mediating factor so that you don’t just taste the sharp acid note.
1/2 pound frozen shelled edamame
1 bunch asparagus, sliced diagonally
1 bunch radishes, cut in matchsticks
1 bulb fennel, cut in thin slivers
1 stalk green garlic
1/2 c. extra-virgin olive oil
scant 2 T. lemon juice
1/2 T. whole-grain mustard
1/4 c. dill, minced
1/2 t. salt
freshly ground pepper
Bring two quarts of water to boil and salt well. Place the shelled edamame in the pot, cover, and cook for eight minutes. Using a skimmer, remove the edamame to a large, shallow bowl. Place the bowl in the freezer. Place the asparagus in the water and cook for two minutes. Skim out and add to the bowl containing the edamame.
Chunk the green garlic up to where it starts to become dark green, and place in the work bowl of a food processor along with the olive oil, lemon juice, and mustard. Process until smooth; add dill, salt and pepper and buzz briefly to combine.
Remove the edamame and asparagus from the freezer. Add to the bowl the radishes and fennel. Pour the dressing over the salad and mix gently.
Makes two main or four side servings.