Mixed Lettuces with Edamame, Strawberries and Candied Pistachios

I am specific about salads. First off, I only started eating them as an adult since that fateful time in early childhood when I randomly proclaimed I didn't like them; the issue was never pressed and that was that. Later, I became aware that salads did not have to be the iceberg/tomato/cucumber concoctions I ran from. The salads I make for myself tend to have a common theme to them. I typically opt for the mixed lettuces + fruit + nuts + cheese + vinaigrette variety.

This salad came together on a whim with what was on hand and I feel quite proud of it. The sweet crunchy pistachios, contrasted with the earthy edamame, creamy chèvre, and tart berries is a lively combination that is as good to eat as it is to look at.

For 2-3 servings:

• Half a head of red leaf lettuce, torn into bite-sized pieces
• Half a head of butter lettuce, torn into bite-sized pieces
• 1/2 cup of shelled, cooked and cooled edamame
• 4 -5 strawberries, thinly sliced
• A couple tablespoons crumbled chèvre
• One recipe candied pistachios (see below)
• White wine vinaigrette (see below)

Toss the lettuces, edamame and strawberries with the vinaigrette to taste. Divide the salad onto plates and sprinkle the pistachios and chèvre over the top. Serve immediately.

For the Candied Pistachios:

• 1/4 cup shelled, unsalted pistachios
• 1 tablespoon sugar
• Pinch of salt
• Pinch of ground chipotle powder

In a small skillet, combine all ingredients over medium-high heat and cook, stirring constantly until the sugar has caramelized and the nuts are golden. Spread the nuts out on a piece of wax paper to cool.

For the Vinaigrette:

• 3 tablespoons walnut oil
• 1 tablespoon white wine vinegar
• 1 teaspoon agave nectar or honey
• Pinch of salt
• A few grinds of black pepper

Place all ingredients in a small bowl and whisk until emulsified.