Walnut, Edamame, Grapefruit Bruschetta with Arugula Salad
Good and good for you, this nutty, light and fruity spread is great for a snack or with a salad.
- 2 cups frozen shelled edamame (soybeans; 9 ounces)
- 2 ruby grapefruits, peeled and cut into segments and chopped, reserve the juice
- 1 cup walnuts, toasted and finely chopped
- 3 tablespoons Italian parsley, minced
- 3 tablespoons fresh mint leaves, minced
- 1 teaspoon fresh thyme leaves, minced
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoons extra-virgin olive oil
- 10 slices country bread, grilled or toasted
- Arugula leaves, for serving
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 8 ounces baby arugula leaves
Bring a 3-quart pot of salted water to a boil over high heat. Add the edamame; cook until tender, about 5 minutes. Transfer the cooked edamame to a sieve and rinse under cold running water to stop cooking. Drain edamame well and pat dry.
Place half the edamame in the bowl of a food processor and process until smooth, transfer to a large bowl. Stir in the remaining edamame, grapefruit, half of the grapefruit juice walnuts, parsley, mint, thyme, sugar, salt, and pepper. Add the oil, stirring until combined. Taste adding more grapefrut juice, salt and pepper if necessary.
Spread ¼ cup of the mixture on each slice of bread cut in half and decorate each piece with a mint and parsley leaf. Serve immediately.
- In a medium bowl combine the vinegar with the salt and pepper. Whisk in the oil. Add the arugula and toss well until lightly coated with dressing. Serve immediately
Source: Courtesy of the California Walnut Board