1-1\/2 T. red wine vinegar
\n1 T. Dijon mustard
\n1\/2 tsp. sea salt
\n1 tsp. extra-virgin olive oil
\n1 pound frozen shelled edamame, thawed
\n1 cup thinly sliced red onion
\n1\/2 cup finely chopped celery
\n1 T. chopped fresh parsley<\/p>\n
Blanching the onion and celery mellows their flavors, so they don’t overpower the edamame and tangy vinaigrette. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined. Cook edamame in boiling water 4 minutes. Add onion and celery; cook 1 minute. Drain well. Add edamame mixture to vinaigrette; toss well to coat. Stir in parsley. Chill 1 hour.<\/p>\n","protected":false},"excerpt":{"rendered":"
1-1\/2 T. red wine vinegar 1 T. Dijon mustard 1\/2 tsp. sea salt 1 tsp. extra-virgin olive oil 1 pound frozen shelled edamame, thawed 1 cup thinly sliced red onion 1\/2 cup finely chopped celery 1 T. chopped fresh parsley Blanching the onion and celery mellows their flavors, so they don’t overpower the edamame and tangy vinaigrette. Combine first 3 ingredients in a large bowl, stirring with a whisk. Add oil, stirring with a whisk until well combined. Cook edamame…<\/p>\n