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Edamame Ricotta Spread On Endive and Cucumber
Ingredients
  • salt
  • Freshly ground pepper
  • 1 ¼ c. frozen shelled edamame
  • 1 tsp. unsalted butter
  • 2 large shallots
  • 2 tsp. bourbon (optional)
  • 3 tbsp. fresh ricotta
  • 2 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • ½ tsp. lemon zest
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh tarragon
  • 10 Endive leaves
  • 10 cucumber rounds
Steps
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