Chicken Edamame and Walnut Salad with Pink Peppercorn-Tarragon Vinaigrette
Ingredients
1/2 lb of sweet onions, peeled and coarsely chopped | ||
1 and 1/3 cups buttermilk | ||
3/4 cup raspberry vinegar | ||
2 tbs Dijon mustard | ||
1 and 1/2 tbs pink peppercorns | ||
1 and 1/2 tbs sugar | ||
1 and 1/2 cups canola oil | ||
kosher salt to taste | ||
fresh cracked black pepper to taste | ||
2 to 3 tbs fresh tarragon leaves, minced | ||
2 lbs of frozen, shelled Edamame | ||
8 oz of walnut pieces | ||
1 rotisserie chicken, shredded | ||
8 ozs dried cherries | ||
8 ozs dried cherries | ||
1/4 cup walnut oil |
This is a delicious salad that will serve a crowd. It’s great for a large family gathering or picnic.
- In a blender or food processor combine the onion, buttermilk, vinegar, mustard, peppercorns and sugar. Process until smooth.
- With the motor running, pour in the canola oil.
- Season with salt and pepper and stir in the tarragon ad pour into a clean container while preparing the salad.
- Bring a pot of salted water to a boil, add the edamame and cook for about 5 minutes.
- Drain and shock under cold water. Pat dry.
- Lightly toast the walnut pieces.
- In a large bowl, combine the shredded chicken wit the edamame, walnuts, dried cherries and tarragon.
- Pour about about three quarters of the dressing on the salad and toss to blend.
- Pour on the walnut oil and as much of the remaining dressing as desired.
- Season with salt and pepper and toss.
- Chill for at least 1 hour.
- To serve spoon on a platter covered with lettuce leaves.
- Recipe may be reduced by half if desired.
No Comments