Salad : Escarole and Edamame |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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It's sometimes difficult to cook seasonally in the winter, so I was pleased to find this winter salad. It's nicely balanced. The saltiness of the soybeens and cheese work well against the bitterness of the escarole. [Gourmet, 01/2005] Ingredients:
2 cups frozen shelled edamame (soybeans) |
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 lbs escarole, trimmed and cut crosswise into very thin strips (8 cups) |
1 3/4 ounces finely grated parmigiano-reggiano cheese (2/3 cup) |
1/3 cup fresh mint, finely chopped (optional) |
Directions:
1. Cook edamame in 3 quarts of boiling salted water for 5 minutes.
2. Drain and rinse under cold running water to stop cooking.
3. Drain again and pat dry.
4. Whisk together vinegar, sugar, salt and pepper in a small bowl until sugar and salt are dissolved.
5. Add oil in a slow stream, whisking until combined.
6. Toss together edamame and escarole (and optional mint) in a large bowl.
7. Add cheese and drizzle with dressing, then toss again.
8. Serve immediately.
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