Monday, June 3, 2013

Edamame, Radish and Corn Salad

After a weekend ... no make that a week ... of unhealthy dining and irregular meals (if a chocolate tart at 10pm for supper (three days in a row) isn't unhealthy, I don't know what is!), I've decided to eat healthy this week. 

No, that doesn't mean just salads and soups and stuff but it does mean cutting back on the sweets, oily, deep-fried, greasy grub that I've been indulging on for what seems like too long.

I started with this simple Monday salad: edamame, sweet corn, red radish, walnuts and Parmesan cheese. The dressing: olive oil, rice-wine vinegar, lemon, honey, garlic, salt and pepper. Purely improvised (which means it doesn't have a fancy name) but tasty nonetheless.

I've never been a big fan of salads, rally. Raw or barely cooked vegetables with dressing? I'd reach for a plate of steaming curry noodles any day. But all it took is one fantastic salad to change my mind. That one fantastic salad was one I had recently at a friend's home. Just green apples, Feta cheese, spinach and walnuts. There was a choice of dressing: a simple red-wine vinegar dressing or a blue-cheese one. I opted for the latter and was in heaven. Wowza. Salad? Really?

That was a while ago and I have to admit that I am now a salad convert.  It won't be the first thing I gravitate towards at a buffet but it wouldn't be the last thing I'd touch with a ten-feet pole either. 

I don't know if this salad will blow your mind the way the apple salad did mine but it's tasty and has some of my favourite ingredients in it: edamame, walnuts, cheese and radish. Delicious, peppery red radish. 

Just a little but of olive oil and salt and pepper would have been enough to dress this salad, really, but I opted for a little tang from the rice-wine vinegar and lemon and then some sweetness from honey (which really goes well with the Parmesan). 

Edamame, Radish and Corn Salad

1 cup edamame (I used frozen ones in the shell so I dunked them in salted, boiling water for a couple of minutes).
1/4 cup corn, steamed. 
2-3 radishes, sliced thin.
Walnuts, toasted and roughly chopped, a loose handful
Parmesan cheese, shaved
Parsley leaves, a handful

For the dressing
2 tbsp olive oil
1 tsp rice-wine vinegar
1 tsp lemon juice
1 clove garlic, chopped fine
1 -2 tsp honey
salt and pepper

Combine the edamame, corn, radish, parsley, nuts and cheese. 

Whisk the oil, vinegar, lemon juice, honey and garlic until emulsified. Add the sugar, salt and pepper (as much as you need) and whisk till combined. 

Dress salad. Eat. 

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