Salad : Escarole and Edamame

Total Time
20mins
Prep 20 mins
Cook 0 mins

It's sometimes difficult to cook seasonally in the winter, so I was pleased to find this winter salad. It's nicely balanced. The saltiness of the soybeens and cheese work well against the bitterness of the escarole. [Gourmet, 01/2005]

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

What a wonderfully unique salad this was, and mighty tasty too. I simply loved everything about it. Thank you.