Escarole and Edamame Salad Recipe

Escarole and Edamame Salad Recipe

  • 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)
  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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