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Edamame, virgin sauce with roasted pine nuts, mimosa eggs

TAPAS, Salted

An edamame citrus salad topped with a deviled egg with virgin sauce.

Note

Make sure you always put your greens in a cold ice bath, to preserve the chlorophyl.

Ingredients

Recipe for 12 Tapas

Edamame

600 Ml

Edamame (soybeans)

1 Zest

Lemon

1 Pinch(es)

Sea salt flakes

2 Turn(s)

Fresh ground black pepper

Virgin sauce

35 Gr

Pine nuts

0.50 Box(es)

Cherry tomatoes

1 Unit(s)

Chopped garlic

0.50 Bunch(es)

Parsley

1 Unit(s)

Lemon juice

100 Ml

Olive oil

Deviled eggs

6 Unit(s)

Egg

2 Tbsp

Hellmann's mayonnaise

1 Pinch(es)

Salt

3 Turn(s)

Fresh ground black pepper

6 Sprig(s)

Chives

Preparation time: 45 min

Preparation

Cut the cherry tomatoes in quarters.
Chop the garlic and the parsley.
Roast the pine nuts in a pan, top with olive oil and infuse.
Chop the chives,
Wash and zest the lemon.
Edamame

In a saucepot, bring salted water to a boil. Add the edamame and cook for 8 minutes. Strain them and put it in a ice bath, strain again then add the zests and season.
Virgin sauce

In a mixing bowl, mix the cherry tomatoes, garlic, pine nuts, chopped parsley, olive oil and lemon juice. Reserve and season at the last minute.
Deviled eggs
In a saucepot, bring water to a boil. Add the eggs and cook them for 10 minutes. Cool them off in cold water and peel under running cold water or in a bowl of water.Cut the the eggs in half and gently remove the egg yolk without damaging the white.Put the yolks in a bowl, add the mayo, the chives and season. Mix gently and transfer to a piping bag.Pipe the mix back into the white half of the egg.