Escarole and Edamame Salad

Ingredients for Escarole and Edamame Salad

• 475ml frozen shelled edamame (soybeans

• 250g )

• 1 tablespoon red-wine vinegar

• 1/2 teaspoons sugar

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

• 45ml extra-virgin olive oil

• 675g escarole, trimmed and cut crosswise into very thin strips (8 cups)

• 1/3 cup finely chopped fresh mint

• 50g finely grated Parmigiano-Reggiano (160ml )

How to make Escarole and Edamame Salad

Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame 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, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.