Flour, Too by Joanne Chang

Author:Joanne Chang
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2013-08-14T16:00:00+00:00

SERVES 6 AS A FIRST COURSE

DRESSING

½ cup/120 ml rice vinegar

6 tbsp/90 ml soy sauce

⅓ cup/70 g granulated sugar

2 tsp Sriracha sauce

2 tbsp sesame oil

1 tsp kosher salt

½ tsp freshly ground black pepper

18 oz/500 g candied lemon (recipe follows), coarsely chopped

8 celery stalks, thinly sliced

1 medium fennel bulb, leafy tops trimmed and bulb quartered, then thinly sliced on the mandoline

3 medium shallots, thinly sliced

2 cups/280 g frozen edamame beans, thawed

Leaves from 10 to 12 fresh flat-leaf parsley sprigs

1 tbsp white sesame seeds for garnish

1 tbsp black sesame seeds for garnish

SPECIAL EQUIPMENT: mandoline

1. TO MAKE THE DRESSING: In a medium bowl, whisk together the vinegar, soy sauce, sugar, Sriracha sauce, sesame oil, salt, pepper, and candied lemon.

2. Put the celery, fennel, shallots, edamame, and parsley in a large bowl. Pour the dressing over the vegetables and toss until well combined. Divide equally among six bowls and sprinkle evenly with the black and white sesame seeds. Serve immediately.

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