Salad : Escarole And Edamame

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.