Boistfort Valley Farm
Community Supported Recipe Box

Escarole & Edamame Salad


  • 2 cups shelled edamame
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 lb escarole, trimmed and cut crosswise into very thin strips (8 cups)
  • 1/3 cup finely chopped fresh mint
  • 1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)


dish: salad
season: summer

Steam edamame for 5 minutes or until beans are tender. Cool and pat dry, remove shells. 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 edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

Gourmet, Quick Kitchen, January 2005