Recipe courtesy of Sara Moulton



Toast salt in a dry, small, heavy skillet, over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Szechuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet or waxed paper to cool. Using paper as a funnel, pour peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together. Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to boil between batches. Drain in a colander and pat dry. Toss edamame with some peppered salt to taste and serve with remainder on the side.;


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