Salad : Escarole And Edamame Recipe

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• 1/2 tsp sugar .
• 1/3 c fresh mint, finely sliced (optional) .
• 1 1/2 lbs escarole, trimmed & cut crosswise into very thin strips (8 c) .
• 3 tbsps extra virgin olive oil .
• 1/4 tsp black pepper .
• 2 c frozen shelled edamame (soybeans) .
• 3/4 tsp salt .
• 1 3/4 oz finely grated parmigiano-reggiano cheese (2/3 c) .
• 1 tbsp red wine vinegar

• Step #1 Cook edamame in 3 quarts of boiling salted water for 5 mins.
• Step #2 Drain & rinse under cold running water to stop cooking.
• Step #3 Drain again & pat dry.
• Step #4 Whisk together vinegar, sugar, salt & pepper in a small bowl until sugar & salt are dissolved.
• Step #5 Add oil in a slow stream, whisking until mixd.
• Step #6 Toss together edamame & escarole (and optional mint) In a large-ish bowl.
• Step #7 Add cheese & drizzle with dressing, then toss again.
• Step #8 Serve as soon as possible.
• Enjoy the Salad : Escarole & Edamame recipe

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Related Categories

Salad / Meat Salads

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• salad
• easy
• side
• colorful
• quick
• chicken
• cheese
• cheap
• pasta
• healthy
• dressing
• fruit
• fresh
• vinegar
• creamy
• onion
• potato
• garlic
• delicious
• tomatoes