1 butterhead lettuce, leaves separated and torn into pieces
2 tbsp edamame beans
3 pitted green olives, thinly sliced
3 pitted black olives, thinly sliced
1 tbsp caper berries, sliced in half
plus 1 tbsp brine from the jar
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
2-3 tbsp honey
1 tbsp lemon juice
1-2 tbsp UDO´s 3-6-9 oil blend
A dash of coarse ground black pepper
1 tbsp pistachio nuts, coarsely chopped
Toasted white and black sesame seeds
Prepare all salad ingredients and chill well in the refrigerator then place them in a salad bowl.
To prepare dressing: Whisk balsamic vinegar with the remaining ingredients well in a small bowl. Pour the dressing over the chilled salad ingredients. Toss briefly to combine. Dish out into individual serving bowls. Top with garnishing and serve at once.
How to cook edamame beans
400g frozen edamame beans
Remove edamame beans from the freezer and allow to thaw for 5-6 minutes.
Bring a pot of water to a rapid boil. Drop in the edamame beans.
Stir for 1-2 minutes. Drain well immediately.
Leave to cool slightly then remove beans from their pods.
Use the beans for the above given recipes as required.