Salad : Escarole and Edamame

Recipe by dividend
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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