This delightfully colored and deliciously flavored salad comes from Yotam Ottolenghi, the Israel-born chef who’s become all the rage in the UK, where he has a half-dozen very popular restaurants, and in the US, where his books are selling like hotcakes (we admit, we have them too). In this version, Danielle substituted edamame for the broad beans called for in Ottolenghi’s original. We now have a recipe for Preserved Lemons on the website — after many reminders from fans.
1 lb. fava, lima or soybeans, fresh or frozen
1 bunch radishes, washed, root and leaves removed, cut into 6 wedges
½ Bermuda (red) onion, very thinly sliced
½ preserved lemon, pulp and seeds removed, finely chopped*
Juice of 1-2 lemons
2 T cilantro, chopped
2 T flat-leaf parsley
1 tsp. cumin
3 T olive oil
Pita bread wedges, if desired
Green Tahini Sauce
½ C tahini
½ C water
¼ C fresh squeezed lemon juice
1 clove garlic
½ C flat leaf parsley
Sea salt to taste
Bring a pot large enough for the beans of water to a boil. Add the beans and simmer until tender. This will vary depending on the size of the bean and the type of bean using. Fresh limas will take about 20 minutes, frozen soybeans will take about 5 minutes. Once tender, drain and rinse under cold water.
Cut the radishes into 6 wedges (or more if the radishes are very large) and put them in a serving bowl. Add the beans and all the remaining ingredients. Toss well, taste and adjust for salt and lemon juice. Serve with Green Tahini Sauce and pita bread wedges.
To make the sauce, process all the ingredients in a food processor or blender until very smooth. Start with ¼ cup of water and add as needed. Taste and adjust for salt. Serve alongside the salad with pita bread. Sauce keeps well in the refrigerator for up to 2 weeks.