Recipes Spinach and Edamame Salad with Basil and Asian Dressing 5.0 (3,724) Add your rating & review Fish sauce, lime juice and lemongrass make such a delicious dressing that it's easy to forget how healthy this salad is. Slideshow: Healthy Summer Recipes By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018).Experience: Born in Seoul and raised in Chicago, Bill Kim's early culinary career was fully immersed in the world of fine dining. He worked with revered chefs Pierre Pollin at Le Titi de Paris and Jean Banchet at Ciboulette. Bill took on the position of chef de cuisine at Charlie Trotter's before running the kitchen at the French-Asian Le Lan. When he opened his first restaurant urbanbelly in 2008, Bill finally had the opportunity to solidify his signature style by merging his Korean heritage with the food of his Midwestern upbringing, using his classical training in a casual setting. He has put his stamp on several more ventures, including Chef Bill Kim's Ramen Bar and Chef Bill Kim's Pizza and Parm Shop. Bill teamed up with Crate & Barrel to open the retailer's first in-store full-service restaurant, The Table at Crate, in 2019.Education: Bill Kim graduated from Kendall College in Chicago with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 10 Ingredients 1/4 cup Asian fish sauce 3 tablespoons distilled white vinegar 3 tablespoons sugar 1/2 teaspoon finely grated lime zest 3 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 1 tablespoon minced fresh lemongrass (tender inner bulb only) 1 teaspoon sambal oelek 1 Thai chile, minced 1 medium garlic clove, minced 2 cups frozen shelled edamame (12 ounces) 10 radishes, thinly sliced 10 ounces baby spinach 1/2 cup torn basil leaves Directions In a bowl, whisk the fish sauce with the vinegar, sugar, lime zest, lime juice, oil, lemongrass, sambal, chile and garlic. Let the dressing stand at room temperature for 2 hours. Meanwhile, in a saucepan of salted boiling water, blanch the edamame until crisp-tender, 2 minutes. Drain and cool under running water, then spread on a plate and blot dry. In a large bowl, combine the edamame with the radishes, spinach and basil. Add the dressing and toss well. Serve right away. Rate it Print