Escarole & Edamame Salad
| dish: salad|
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