This is, by far, one of the weirdest “salad” I have ever encountered, but don’t be fooled by the look of it, it is a delicious salad. When I served them to my family, I was so nervous I held my breath as they took the first spoon. They admitted that it was a strange dish, but they actually liked it. Phew!!! This also happens to be a vegetarian dish that is super easy to make; wow, that doesn’t come by this blog very often, huh!
Anyway, this post is not all about recipe and photos per se. Actually, I want to dedicate this post to all of you who have followed my blogs and/or thought of my blog in some way. I want to show you my appreciation, and how much your present means to me.
This is long overdue, but I want to thank the fellow bloggers who nominating this blog for Liebster Award and Sunshine Award, Irene Perelli from Embracing Uncertanties, Jhuls from The Not So Creative Cook, Lori from Creating Beauty in the Kitchen, and Nguyên-Kan from Depth of feeling. You guys are so sweet. Thank you so much.
I want to also thank Genie from Bunny Eats Design and Mimi’s mommy from Mimi’s mommy’s blog for inviting me to participate in “Our Growing Edge” event. You guys created such a fun event, and I was glad to be part of it. And after reading Genie’s blog, I have never looked at bunny the same way again.
Most importantly, Thank you EVERYBODY SO MUCH for ALL of YOUR comments and visits. All of you are such talented bloggers, and I am SO GLAD I get to learn from all of your blogs. I am SO GLAD we inspired each other and that is the community worth living.
Edamame & Ricotta Salad with duck egg
- 200 g. (7 oz) whole milk ricotta
- 1 shallot, finely diced
- 1 clove garlic, crushed & finely chopped
- 1 lemon, finely grated zest & juice
- salt & pepper, to taste
- 12 oz. frozen edamame, shelled
- 4 duck eggs (of course, chicken eggs are OK, too)
- 1-2 cups olive oil (or more to cook the eggs)
- micro green, to garnish (option)
Cook the eggs in the olive oil with lowest heat possible; it depends on your pan, but the oil needs to cover the eggs. Cook until the whites are done, but the yolks are still runny. Drain & set aside. Note: you can use a cookie cutter to cut cooked eggs to the size you prefer.
In a separate bowl, combine the ricotta, shallot, garlic, lemon juice & zest, and 2 tablespoons olive oil. Season with salt & set aside.
Cook frozen edamame in the boiling water for 5 minutes (or until cook through). Drain & season with salt. Set aside.
To serve, place a 2-inch round cookie cutter on the serving plate and spoon in the seasoned ricotta mixture to make a circle; place the egg on top. Repeat this step for the rest of serving plates. Scatter edamame around the ricotta on each plate. Sprinkle micro green on top of edamame. Pour the dressing before serving.
- 50 g. fresh arugula
- 300 ml. water
- 1/3 cup extra-virgin olive oil
- juice of 1 lemon
To make the dressing, put arugula in a blender with water, and blend until quite fine. Strain and reserve the liquid; discard any pulp. Add olive oil, lemon juice, and salt. Stir & set aside until serving time.
Reference: this recipe is adapted from “Nuovo Mondo: New Italian Food by Stefano de Pieri & Jim McDougall.”