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]
- 473.18 ml frozen shelled edamame (soybeans)
- 14.79 ml red wine vinegar
- 2.46 ml sugar
- 3.69 ml salt
- 1.23 ml black pepper
- 44.37 ml extra virgin olive oil
- 680.38 g escarole, trimmed and cut crosswise into very thin strips (8 cups)
- 49.61 g finely grated parmigiano-reggiano cheese (2/3 cup)
- 78.07 ml 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.