Escarole and Edamame Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 cups frozen shelled edamame (soybeans; 9 ounces) |
1 tablespoon red-wine vinegar |
1/2 teaspoon sugar |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups) |
1/3 cup finely chopped fresh mint |
1 3/4 oz finely grated parmigiano-reggiano (2/3 cup) |
Directions:
1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
2. Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
3. Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
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