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Escarole and Edamame Salad Recipe


Escarole salad

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


  • 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.