Escarole and Edamame Salad
A fresh and vibrant salad combining crisp escarole with protein-rich edamame, fresh mint, and Parmigiano-Reggiano cheese, dressed in a light red wine vinaigrette.
6 servings
20 min
Be the first to rate this recipe
Ingredients
- •2 cups frozen shelled edamame
- •1 tablespoon red-wine vinegar
- •½ teaspoon sugar
- •¾ teaspoon salt
- •¼ teaspoon black pepper
- •3 tablespoons extra-virgin olive oil
- •1½ pounds escarole
- •⅓ cup fresh mint
- •1¾ oz Parmigiano-Reggiano
Cooking Instructions
- 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.
10 min
- 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.
5 min
- 3.
Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.
5 min
