Spinach and Edamame Salad with Basil and Asian Dressing

• 1/4 cup Asian fish sauce
• 3 tablespoons distilled white vinegar
• 3 tablespoons sugar
• 1/2 teaspoon finely grated lime zest
• 3 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh lemongrass (tender inner bulb only)
• 1 teaspoon sambal oelek
• 1 Thai chile, minced
• 1 medium garlic clove, minced
• 2 cups frozen shelled edamame (12 ounces)
• 10 radishes, thinly sliced
• 10 ounces baby spinach
• 1/2 cup torn basil leaves

1. In a bowl, whisk the fish sauce with the vinegar, sugar, lime zest, lime juice, oil, lemongrass, sambal, chile and garlic.
2. Let the dressing stand at room temperature for 2 hours.
3. Meanwhile, in a saucepan of salted boiling water, blanch the edamame until crisp-tender, 2 minutes.
4. Drain and cool under running water, then spread on a plate and blot dry.
5. In a large bowl, combine the edamame with the radishes, spinach and basil.
6. Add the dressing and toss well.
7. Serve right away.

fish sauce, distilled white vinegar, sugar, lime zest, lime juice, extravirgin olive oil, fresh lemongrass, sambal oelek, chile, garlic, radishes, baby spinach, torn basil

Taken from www.foodandwine.com/recipes/spinach-and-edamame-salad-basil-and-asian-dressing (may not work)