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]
- 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 of fresh mint, finely chopped (optional)
- Cook edamame in 3 quarts of boiling salted water for 5 minutes.
- Drain and rinse under cold running water to stop cooking.
- Drain again and pat dry.
- 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.
- Toss together edamame and escarole (and optional mint) in a large bowl.
- Add cheese and drizzle with dressing, then toss again.
- Serve immediately.
What a wonderfully unique salad this was, and mighty tasty too. I simply loved everything about it. Thank you.