Provider Farm

From our fields, for your family

Edamame and Fennel Salad

  • 6 cups salted water
  • 1 whole star anise
  • 10 oz edamame (shelled, frozen or fresh)
  • 1 fennel bulb
  • 2 tbs extra-virgin olive oil
  • 1 tbs freshly squeezed lemon juice
  • 1 tbs minced fresh savory
  • 1/2 tsp kosher salt
  • freshly ground black pepper (to taste)
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup coarsely chopped parsley

Bring the salted water and star anise to boil in a medium saucepan. Stir in the edamame; return to a boil and blanch for 3-5 minutes, or until just tender. Drain and remove the star anise.
Meanwhile, remove the stalks and core from the fennel bulb; slice very thinly and add to a mixing bowl, along with the edamame.
In a separate mixing bowl, add the olive oil, lemon juice, savory, salt and pepper. Whisk vigorously to form an emulsion. Pour over the salad and toss to combine.
Divide the salad among 4 serving plates and garnish with the Parmesan and parsley.