Radish, Fava Bean, and Edamame Salad
From The Modern Menu by Kim Kushner, photos by Andrew Zimmerman (Gefen Publishing House)
Prep Time: 25 minutes Cook Time: 0 minutes
Short, fat Kirby cucumbers are ideal for this salad because the peel, which you leave on, isn’t the least bit bitter, unlike the peel from Kirby’s longer, skinnier counterparts. This is a lush, vividly colored salad, best made when cucumbers and radishes are at their peak.
The dressing and the salad can be prepared and refrigerated, separately, up to 1 day in advance. Add the dressing to the salad just before serving.
2 Kirby cucumbers, cut crosswise at an angle into ¼-inch-thick slices
1 cup thinly sliced radishes
1 cup frozen shelled fava beans, thawed
1 cup frozen shelled edamame, thawed
3 tablespoons white vinegar
1½ tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 tablespoon black sesame seeds
- Combine the cucumbers, radishes, fava beans, and edamame in a medium bowl. Cover and refrigerate.
- Combine the white vinegar, olive oil, sugar, sesame oil, and sesame seeds in a small bowl and whisk together.
- Pour over the salad, toss, and serve.