Ingredients

  • 255 ⅛ grams frozen edamame shelled
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sugar, caster
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil, virgin
  • 680 grams escarole cut into thin strips
  • 10 grams fresh mint finely chop
  • 50 grams cheese, parmesan Regiano finely grated

Directions

1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain and place in ice water to stop cooking process. Drain 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.

Notes
Serving Ideas:Original serves 8.


Categories
Salads
Keywords
Salads
MacGourmet downloadEscarole and Edamame Salad. To import, drag image to your MacGourmet recipe box.