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By Root 766 0

into your mouth. Unavoidably, bits of sesame salt will graze your lips and stick to your fingertips. That’s how the seasoning is delivered to your palate. As you lap up the errant smoky salt, dual sensations fight for your attention: steamy, sugary edamame in the mouth and smoky salt flecking the tip of your tongue.

INGREDIENTS:

1 pound frozen edamame in their pods, thawed

1 teaspoon toasted sesame oil

1 tablespoon black sesame seeds

1 tablespoon white sesame seeds

1 teaspoon smoked salt

DIRECTIONS:

Heat a grill for direct high heat, about 500°F.

Blot the edamame with paper towels until they are completely dry. Toss with the sesame oil.

Mix together the black and white sesame seeds and smoked salt and set aside.

Coat a grill skillet or grill wok with oil and place on the grill; wait a few minutes for the pan to get very hot. Add the edamame in two batches; do not crowd the pan. Grill for 2 minutes without moving the pan, or until the edamame are blistered and begin to whistle (the sound of steam escaping from the pods). Shake the pan vigorously, flipping the edamame, and grill for 2 minutes more, flipping the edamame two more times. Transfer to a serving bowl, and toss with half the sesame salt. Grill the remaining edamame in the same way and toss with the first batch and the remaining sesame salt. Serve immediately.

KNOW-HOW: BUYING AND MAKING SMOKED SALT

There are several varieties of smoked sea salt. Cherry smoked Iburi Jio from Japan is available at The Meadow (www.atthemeadow.com), and Salt Traders (www.salttraders.com) sells darker and smokier Viking smoked salt from Denmark. Both are quite expensive and powerful enough to be mixed in equal parts with regular sea salt or coarse salt; they will still give quite a smoky kick. If you don’t want to order smoked salt, you can make a reasonable (though less assertive) facsimile. Mix 2 tablespoons coarse sea salt and 6 drops liquid smoke until thoroughly combined. Heat a cast-iron skillet over high heat until smoking, and then add the salt and stir until it turns golden brown, about 30 seconds. Smoked salt can be stored at room temperature for several months.

FAVA BEANS

Grilled Fava Bean and Shrimp Salad with Avocado and Grapefruit

MAKES 4 TO 6 SERVINGS

Let’s face it: peeling fava beans is a pain. Unless they’re very young and very fresh, the pods have to be split, and then the waxy-looking hull must be removed to uncover the glossy beans. Grilling makes the process much easier. The high heat splits open the pods and loosens the hulls, so you can just squeeze out the tender green beans.

INGREDIENTS:

Bamboo or metal skewers

1 pound whole fresh fava beans in the pods

6 ounces medium (41–50 count) shrimp, peeled and deveined

2 tablespoons Cumin-Oregano Rub

1 tablespoon olive oil

1 red grapefruit, cut into supremes

1 avocado, cut into ¾-inch cubes

2 scallions (green and white parts), finely chopped

1 large garlic clove, minced

2 jalapeño chiles, seeded and finely chopped

1 medium tomato, cored, seeded, and finely chopped

¼ cup Jalapeño-Lime Vinaigrette

6 ounces mâche or baby oak leaf lettuce

1 tablespoon chopped fresh cilantro

DIRECTIONS:

If you are grilling with bamboo skewers, soak them in water for at least 30 minutes. Light a grill for direct medium-high heat, about 425°F.

Toss the fava bean pods and shrimp with the rub and oil in a shallow dish until well coated. Arrange the shrimp on skewers.

Brush the grill grate and coat with oil. Grill the favas directly over the heat until the pods speckle with char and start to burst at the seams, 4 to 5 minutes per side. Grill the shrimp skewers directly over the heat until firm and nicely grill-marked, about 2 minutes per side. Remove from the heat and cool for 10 minutes. Scrape the beans from the pods, and then split the hulls and squeeze out the glossy green beans. Put the beans in a serving bowl along with any residual char. Add the shrimp, grapefruit, avocado, scallions, garlic, chile, tomato, and vinaigrette to the bowl. Toss gently to coat.

Divide the mâche among