Broccoli and Edamame Salad with Soy Vinaigrette

• 1 1/4 pounds broccoli crowns
• 1 pound frozen shelled edamame, thawed & rinsed
• 1 medium red bell pepper, diced
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame seed oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher or sea salt
• Fresh cracked black pepper, to taste

1. Cut the broccoli into bite sized pieces.
2. Fill a large bowl with ice water and set aside.
3. Bring a large pot of salted water to a boil.
4. Add the broccoli and cook for 45 seconds or until bright green.
5. Drain and place in the ice bath until fully chilled.
6. Drain and then place in a large bowl.
7. Stir in the edamame and bell pepper.
8. In a bowl, whisk together the dressing ingredients.
9. Toss with broccoli mixture with the dressing and taste for seasoning.
10. Season with additional salt and pepper if desired and serve.

broccoli crowns, red bell pepper, extra virgin olive oil, garlic, soy sauce, sesame seed oil, lemon juice, kosher, black pepper

Taken from www.foodandwine.com/recipes/broccoli-and-edamame-salad-with-soy-vinaigrette (may not work)