Asian celery, fennel, and edamame salad with candied lemon from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 164) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction from the author's website: "candied lemon in ingredient list should read "1/4 cup/75 grams" not "18 oz/500 grams"

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    This here is a striking salad—between the crisp vegetables, tangy-spicy dressing, and creamy edamame, each bite is new and exciting.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.