Edamame, Celery and Fennel Salad with Candied Lemon Recipe

Name: Edamame, Celery and Fennel Salad with Candied Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 celery, thinly sliced (6 cups); 2 fennel bulbstrimmed, 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

Servings: persons

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 celery, thinly sliced (6 cups)
2 fennel bulbstrimmed, 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

1
In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat.
2
Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes.
3
Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them.
4
Reserve the lemon syrup for another use.
5
Meanwhile, bring a large saucepan of water to a boil over high heat.
6
Add the edamame and cook until they are tender, about 2 minutes.
7
Drain and cool the edamame under running water; pat dry.
8
Transfer the edamame to a large bowl.
9
Add the sliced celery, fennel, parsley and shallot.
10
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.
11
Whisk in the chopped candied lemon.
12
Add the dressing to the salad and toss well to coat thoroughly.
13
Sprinkle the salad with the white and black sesame seeds and serve right away.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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 celery, thinly sliced (6 cups), and more.

Yes, Edamame, Celery and Fennel Salad with Candied Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame, Celery and Fennel Salad with Candied Lemon

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