- 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
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.