Recipe by Ming Tsai from Simply Ming
This would making a great sharing plate to start off a casual dinner.
1 cup edamames, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon Wanjashan Low Sodium Organic soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees
Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips
Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Preserved Lemon-Edamame Tapenade, whole wheat pita chips.
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