Recipes Edamame, Celery and Fennel Salad with Candied Lemon 5.0 (1,897) Add your rating & review The crunchy mix of ingredients in this salad is unexpected and fun. And the dressing is equally unusual: It's made with chopped candied lemon as well as soy sauce, toasted-sesame oil and Sriracha, so it's both sweet and spicy. More Great Salads By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers.Experience: Joanne began as a management consultant before deciding to pursue a career in food. This change of direction didn't take her to culinary school, however; instead, she began a rigorous series of internships including Boston's Biba restaurant and Bentonwood Bakery before being hired as Rialto restaurant's pastry chef in 1995. Several years later, she moved to New York to work at the renowned Payard Patisserie & Bistro before returning to Boston to open Flour Bakery + Cafe in 2000. In addition to opening nine more locations of the bakery, she and her restaurateur husband Christopher Myers opened Myers+Chang in 2007, a critically acclaimed restaurant serving Taiwanese cuisine with Vietnamese, Chinese, and Thai influences. Joanne has published five cookbooks and regularly teaches pastry techniques at her bakeries, in area cooking schools, and on Instagram via her weekly series #flourlove.Education: Joanne has a degree in Applied Mathematics and Economics from Harvard University. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 1 hrs Yield: 12 Ingredients 2 large lemons, very thinly sliced (preferably on a mandoline) 1 cup plus 1 tablespoon granulated sugar 1 1/4 pounds frozen shelled edamame (4 cups), thawed 1 head of celery, thinly sliced (6 cups) 2 fennel bulbs—trimmed, cored and very thinly sliced (6 cups) 1 cup flat-leaf parsley leaves 1 medium shallot, very thinly sliced 1/4 cup low-sodium soy sauce 1/4 cup unseasoned rice vinegar 1/4 cup toasted sesame oil 2 teaspoons Sriracha or other hot sauce Salt and freshly ground black pepper 1 1/2 tablespoons white sesame seeds 1 1/2 tablespoons black sesame seeds Directions 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. 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. 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. Make Ahead 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. Rate it Print