Ingredients

• alt
• Freshly ground pepper
• 11/4 c. frozen shelled edamame
• 1 tsp. unsalted butter
• 2 large shallots
• 2 tsp. bourbon (optional)
• 3 tbsp. fresh ricotta
• 2 tbsp. extra-virgin olive oil
• 1 clove garlic
• 1/2 tsp. lemon zest
• 1 tbsp. fresh lemon juice
• 2 tbsp. chopped fresh tarragon
• 10 Endive leaves
• 10 cucumber rounds

Directions

1. In a medium skillet over medium heat, melt butter. Sauté shallots until golden brown, about 7 minutes, stirring occasionally. If using bourbon, add to shallots and deglaze, scraping up any brown bits from bottom of pan. Season with salt and pepper.

2. In a food processor, puree edamame, sautéed shallots, ricotta, olive oil, garlic, and lemon zest and juice. Transfer mixture to a medium bowl and mix in chopped tarragon. Season with salt and pepper.

3. Place endive leaves and cucumber slices on a platter, top each with 1 heaping tablespoon edamame-ricotta spread, and garnish with tarragon leaves.

Email to a friend | Print this recipe | Back