Edamame, virgin sauce with roasted pine nuts, mimosa eggs
An edamame citrus salad topped with a deviled egg with virgin sauce.
IngredientsRecipe for 12 Tapas
Preparation time: 45 min
Cut the cherry tomatoes in quarters.
Chop the garlic and the parsley.
Roast the pine nuts in a pan, top with olive oil and infuse.
Chop the chives,
Wash and zest the lemon.
In a saucepot, bring salted water to a boil. Add the edamame and cook for 8 minutes. Strain them and put it in a ice bath, strain again then add the zests and season.
- Virgin sauce
In a mixing bowl, mix the cherry tomatoes, garlic, pine nuts, chopped parsley, olive oil and lemon juice. Reserve and season at the last minute.
- Deviled eggsIn a saucepot, bring water to a boil. Add the eggs and cook them for 10 minutes. Cool them off in cold water and peel under running cold water or in a bowl of water.Cut the the eggs in half and gently remove the egg yolk without damaging the white.Put the yolks in a bowl, add the mayo, the chives and season. Mix gently and transfer to a piping bag.Pipe the mix back into the white half of the egg.
Make sure you always put your greens in a cold ice bath, to preserve the chlorophyl.