Edamame, Celery, & Fennel Salad with Candied Lemon
This salad is bright and perfect for entertaining. It is both delicious and the candied lemon gives it a pop of flavor.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Slotted spoon
- Cooling rack
- Parchment paper
- Mixing bowl
- Whisk
- Pepper mill
- Serving bowl
- Stove
Ingredients
- 2 large lemons, very thinly sliced (preferably on a mandoline)
- 1 cup plus 1 tablespoon granulated sugar
- 1 1/4 pounds frozen shelled edamame (4 cups), thawed
- 1 head of Dandy® celery, thinly sliced (6 cups)
- 2 fennel bulbs—trimmed, cored, and very thinly sliced (6 cups)
- 1 cup flat-leaf parsley leaves
- 1 medium shallot, very thinly sliced
- 1/4 cup low-sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 1/4 cup toasted sesame oil
- 2 teaspoons Sriracha or other hot sauce
- Salt
- freshly ground black pepper
- 1 1/2 tablespoons white sesame seeds
- 1 1/2 tablespoons black sesame seeds
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