1/1 Photo of Salad : Escarole and Edamame
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]
My Private Note
Units: US | Metric
- 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 fresh mint, finely chopped (optional)
- 1Cook edamame in 3 quarts of boiling salted water for 5 minutes.
- 2Drain and rinse under cold running water to stop cooking.
- 3Drain again and pat dry.
- 4Whisk together vinegar, sugar, salt and pepper in a small bowl until sugar and salt are dissolved.
- 5Add oil in a slow stream, whisking until combined.
- 6Toss together edamame and escarole (and optional mint) in a large bowl.
- 7Add cheese and drizzle with dressing, then toss again.
- 8Serve immediately.
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Nutritional Facts for Salad : Escarole and Edamame
Serving Size: 1 (333 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 361.5
- Calories from Fat 203
- Total Fat 22.5 g
- Saturated Fat 4.6 g
- Cholesterol 9.0 mg
- Sodium 705.2 mg
- Total Carbohydrate 20.9 g
- Dietary Fiber 10.6 g
- Sugars 1.0 g
- Protein 23.4 g