Edamame With Mustard Vinaigrette Food

ENDIVE AND ESCAROLE SALAD WITH MUSTARD-ORANGE VINAIGRETTE

Steps:

• Grate 1 teaspoon zest from 1 orange and reserve.
• Cut peel, including white pith, from oranges with a sharp knife. Cut segments free from membranes into a bowl. Squeeze 1 tablespoon juice from membranes into a large bowl and whisk together with reserved zest, vinegar, oil, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until emulsified.
• Add escarole, endive, and orange segments to vinaigrette and gently toss.

EDAMAME WITH MUSTARD VINAIGRETTE

Steps:

• Combine first three ingredients, stir with whisk and whisk in oil slowly.
• Cook edamame in boiling water about 4 minutes. Add onion and celery. Cook 1 more minute. Drain well.
• Add mixture to vinaigrette and mix well. Stir in parsley then chill for 1 hour before serving.

QUINOA SALAD

Steps:

• Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
• For white wine vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar. Add salt and pepper. Mix 2 tbsp dressing (or more to taste) into salad and sprinkle with 2 tbsp shelled sunflower seeds.

BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE

Steps:

• Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
• Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
• Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.