I have this fabulous friend named Chloe. She cooks things. She likes wine. That’s cool.
She made a salad. A salad I like a lot. She found the salad on the Food Network. Made by a particular bobblehead I also like, Giada De Laurentiis. She’s also pretty fabulous.
I mean bobblehead with only the most sincerity.
This salad has lots of beans. Beans from a bag and from a can. It uses pretty much a whole chunk of pecorino cheese. It’s darn easy. You’ll like it. Chloe likes it. There’s a picture of her making the salad after the jump. She’s wearing stripes. I like stripes.
Recipe after the jump…
Edamame & White Bean Salad with Pecorino
Adapted from Giada De Laurentiis
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- 2 teaspoons fresh rosemary, chopped
- 2 cups shelled edamame beans
- 1 (15 ounce) can white beans, drained and rinsed
- 6 ounces pecorino cheese, cut into chunks
- 1/4 cup flat leaf parsley, chopped
- 1/2 teaspoon salt
- A few cracks of black pepper
In a skillet, heat olive oil over medium heat. Add chopped garlic and stir around in pan so it sizzles, but doesn’t brown, for about 30 seconds. Turn off heat at stir in rosemary. Set aside to cool.
In a large bowl combine edamame beans, white beans, parsley, cheese, salt and pepper. Pour over olive oil / garlic / rosemary mixture and toss to combine.
Serve at room temperature, preferably with some crunchy toast and white wine.
Give Chloe a nod for making this for us