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This light starter can be prepared ahead of time and is a smart alternative to
fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when
made with frozen soybeans.
Ingredients
4 large carrots
3 celery ribs, strings removed with a vegetable peeler
1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
1 bunch radishes
1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
2 1/2 teaspoons salt
1 tablespoon chopped garlic
5 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro
Preparation
Cut carrots, celery, and cucumber into 1/2-inch-wide sticks (2 1/2 inches long).
Cut radishes lengthwise into 1/4-inch-thick slices. Fill a large bowl with ice
and cold water and keep cut vegetables in ice water (to keep crisp) while making
dip.
Cook edamame in 1 1/2 quarts boiling
water with 1 1/2 teaspoons salt in a 3-quart heavy saucepan 3 minutes, then
reserve 3/4 cup cooking liquid and drain edamame in a colander. Rinse under cold
water until cool.
Dry saucepan and add garlic and 3
tablespoons oil, then cook over low heat, stirring occasionally, until garlic is
pale golden, 3 to 5 minutes.
Purée 2 cups edamame with garlic-oil
mixture in a food processor until smooth. With motor running, add 1/2 cup
reserved edamame-cooking liquid in a stream. Add remaining cup edamame, lime
juice, sugar, pepper, remaining 2 tablespoons oil, and remaining teaspoon salt
and pulse until slightly lumpy. Add remaining 1/4 cup cooking liquid to thin if
desired, then stir in cilantro.
Transfer dip to a serving dish and
serve with vegetables, drained and patted dry, for dipping.
Cooks' notes:
• Vegetables can be cut 1 day ahead and chilled in a sealed plastic bag lined
with dampened paper towels. (Ice bath is not necessary if cutting vegetables
ahead.)
• Dip, without cilantro, can be made 1 day ahead and chilled, covered. Bring to
room temperature and stir in cilantro before serving.
Makes 8 to 10 servings.
Appetizer Recipes |
