remember that time i professed my love for the LBCO food and drink magazine when i made that carrot zucchini and gouda loaf? well, the early summer issue came out and i’ve already book marked about 3/4 of the pages and made a couple recipes! everything is so bright and colourful and fresh. spring vegetables taste so much better – sweet corn coming into season, crisp asparagus, bright heirloom carrots and radishes. everything is full of flavour and textures.
guys look at those colours!!! summer has the best palette – rose wines and yellow flowers, fluffy white clouds and bright orange sunsets. the best sounds too – i’m sitting on the balcony (of course) writing this post, listening to the breeze and cars drive by on wet pavement since it rained earlier, and people laughing in the street down below. on sunday evening i had a couple of friends over because i needed mouths to feed since i was intent on making half of the food and drink magazine’s offerings. i had a bag of edamame in the freezer for a couple of weeks and came across this salad and thought that they would be the perfect addition. filled with peppery radishes, sweet red peppers and fresh coriander and great, easy to make at home dressing, it was a great fit. i made it to go with spicy tuna cakes – look for it in the next post 🙂
Edamame Radish Salad with Buttermilk Dressing
*adapted from early summer 2014 LCBO food and drink magazine
4 cloves garlic
3 tablespoons sour cream
1/4 cup buttermilk
3 tablespoons orange juice
2 tablespoons lime juice
1 teaspoon lime zest
1/3 cup olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chilli powder
3 green onions, chopped
2 cups cooked corn kernels
2 cups shelled edamame beans
2 firm, ripe avocados
1 bunch large heirloom radishes
1/4 cup chopped fresh coriander
1. Combine 2 cloves of garlic, sour cream and buttermilk in a blender (i used my magic bullet which worked perfectly) and process until smooth. Season with salt and fresh ground pepper and put it in the fridge until ready to serve the salad
2. Finely chop remaining cloves of garlic and place in a large bowl. Add orange juice, lime juice and zest to bowl along with the cumin, paprika, chilli powder, chopped green onions and olive oil and whisk together.
3. Since I was using frozen edamame, I turned my cast iron pan on high heat and tossed the corn and edamame for a couple of minutes, until the corn was a bit charred (the pros of a cast iron pan – it reaches such high heat that you can get a charred taste, almost as good as a bbq)
4. While corn and edamame are in the pan, dice avocado and add to the bowl to toss.
5. Slice radishes using a mandolin (or just a sharp knife, but be careful!) and set aside – add these right before serving the salad to keep them crisp.
6. When ready to serve, toss everything together, drizzle with your buttermilk dressing from the fridge and add the chopped coriander.