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]

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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)

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.