Thursday, November 26, 2009

Edamame and Parmesan Dip with Endive

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Are you looking for a super fast and flavorful appetizer, which is healthy at the same time?  Here is the answer: Edamame and Parmesan Dip with Endive.

2 C. Shelled edamame
1 C. Parmesan Reggiano – Cut into tiny cubes
1 T. Fresh thyme leaves
Grated zest of one lemon
1/2 C. Extra virgin olive oil
Salt and pepper to taste
6 to 8 whole endive leaves separated

In a large bowl, mix together the edamame, parmesan, thyme leaves, lemon zest and olive oil. Season with salt and pepper. Separate the endive leaves. Place the edamame mixture in a decorative bowl on top of a platter. Arrange the endive leaves around. Serve with a spoon or just use the endive leaves as the vessel for the edamame dip.

1 comment:

  1. This is such a lovely salad, and healthy too. I would love it. Edamame is a very delicious bean. I can eat a whole big plate alone.


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