Edamame Tossed with Smoky Salt

• Recipe by Jack Falstaff

Regulars know to ask for this edamame seasoned with a complex-tasting mix of smoky Lapsang souchong tea and kosher salt. You can simply use Lapsang souchong from a tea bag. Any leftover flavored salt is excellent sprinkled on top of steamed fish fillets or vegetables.

Ingredients

1. 1 1/2 teaspoons Lapsang souchong tea leaves
2. 1 1/2 teaspoons kosher salt
3. One 14-ounce package frozen unshelled edamame
4. 1 1/2 teaspoons extra-virgin olive oil

Directions

1. In a spice grinder or mini processor, grind the Lapsang souchong tea and kosher salt to a fine powder.
2. Put the edamame in a large microwave-safe bowl and cover with plastic wrap. Microwave at high power until heated through, about 5 minutes. Let the edamame stand covered for 1 minute.
3. Drain any excess water from the edamame and transfer them to a serving bowl. Toss with the olive oil, then season with the smoky flavored salt to taste. Serve the edamame hot.

Notes

Cocktail Match Vodka martini with a splash each of green tea and pear juice.