Escarole and Edamame Salad Recipe

Escarole and Edamame Salad Recipe
Staff Writer
Escarole salad
Stephen Danelian

Escarole salad

My sister Julie served this salad after a family confirmation and I fell in love with it.

Ingredients

  • 2 cups (9 ounces) frozen shelled edamame (found in the freezer section of most supermarkets)
  • 2 teaspoons lemon zest
  • 2 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 ½ pounds escarole, washed, trimmed and cut crosswise into very thin strips (8 cups)
  • 1 pound mesclun greens

  • 2/3 cup finely chopped fresh mint

  • ¾ cup finely grated Pecorino

Directions

Cook edamame in a 3-quart pot of boiling salted water for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain edamame again and pat dry.

Whisk together the zest, vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add the oil in a slow stream, whisking until combined.

Toss together the edamame, escarole, mesclun, and mint in a large bowl. Add the Pecorino cheese, drizzle the salad with dressing, and then toss again.

Escarole Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Escarole Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.