Edamame & Fennel Salad

• 6 cups Salted Water
• 1 whole Star Anise Pod
• 10 ounces, weight Edamame, Shelled And Frozen
• 1 bulb Fennel
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Freshly Squeezed Lemon Juice
• 1 Tablespoon Minced Fresh Savory
• 1/4 teaspoons Kosher Salt
• Freshly Ground Black Pepper, To Taste
• 1/4 cups Grated Parmesan Cheese (Highest Quality), For Garnish
• 1/4 cups Coarsely Chopped Flat-leaf Parsley

1. Bring the salted water and star anise to boil in a medium saucepan. Stir in the edamame; return to a boil and blanch for 3-5 minutes, or until just tender. Drain and remove the star anise.
2. Meanwhile, remove the stalks and core from the fennel bulb; slice very thinly and add to a mixing bowl, along with the edamame.
3. In a separate mixing bowl, add the olive oil, lemon juice, savory, salt and pepper. Whisk vigorously to form an emulsion. Pour over the salad and toss to combine.
4. Divide the salad among 4 serving plates and garnish with the Parmesan and parsley.

water, anise pod, weight edamame, fennel, olive oil, freshly squeezed lemon juice, ubc, freshly ground black pepper, ubc, ubc

Taken from tastykitchen.com/recipes/salads/edamame-fennel-salad/ (may not work)