Edamame, Celery and Fennel Salad With Candied Lemon

Recipe by evelynathens

From Food & Wine, a Joanne Chang recipe. The prep time includes any cooking time.

Top Review by rosslare

This salad is all about the candied lemon bits, which transform the salad to something so refreshing and vibrant! The salad was otherwise bit overpowered by celery, I would halve the amount next time. But these lemons, wow! They would complement a whole range of salads and foods in general!

Ingredients Nutrition


  1. In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes. Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them. Reserve the lemon syrup for another use.
  2. Meanwhile, bring a large saucepan of water to a boil over high heat. Add the edamame and cook until they are tender, about 2 minutes. Drain and cool the edamame under running water; pat dry. Transfer the edamame to a large bowl. Add the sliced celery, fennel, parsley and shallot.
  3. In a small bowl, whisk the soy sauce with the rice vinegar, sesame oil, Sriracha and the remaining 1 tablespoon of sugar; season the dressing lightly with salt and pepper. Whisk in the chopped candied lemon. Add the dressing to the salad and toss well to coat thoroughly. Sprinkle the salad with the white and black sesame seeds and serve right away.
  4. Note: The undressed salad and the dressing can be refrigerated separately overnight. Toss the salad with the dressing and sprinkle with the sesame seeds just before serving.

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