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]
INGREDIENTS
Nutrition- 2
- 1tablespoon red wine vinegar
- 1⁄2teaspoon sugar
- 3⁄4teaspoon salt
- 1⁄4teaspoon black pepper
- 3tablespoons extra virgin olive oil
- 1 1⁄2
- 1 3⁄4
- 1⁄3
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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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