Edamame salad, Toulouse sausage meat and Thai basil by Laurent Mariotte and Michel Sarran

Ingredients

5 servings

• 400 g edamame
• duck fat
• 300 g sausage meat
• 60 g minced shallots
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 8 Thai basil leaves
• salt and pepper
• 75 g fromage blanc
• 50 g mayonnaise
• 1 tsp soy sauce
• 6 Thai basil leaves
• lemon zest
• salt and pepper

Steps

1. 1

   Blanch the edamame for a few seconds in boiling salted water, then refresh them and drain.

2. 2

   Brown the sausage meat in a dash of duck fat, crushing it regularly with a fork until it becomes crispy. Add the minced shallot, deglaze with soy sauce, coat everything with the cooking juices, adjust the seasoning and remove from heat.

3. 3

   Add the basil and sesame oil. Keep chilled.

4. 4

   Prepare the dressing by mixing all the ingredients. Mix the edamame and the browned sausage meat, add the dressing and coat the preparation well. Arrange on plates, using rings.