Salad Escarole And Edamame Recipes

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EDAMAME AND ESCAROLE SALAD



Edamame and Escarole Salad image

Categories     gluten-free     low-calorie     nut-free     30-minute meals     main dish     salad

Time 12m

Yield 4 servings

Number Of Ingredients 9

1 c. shelled frozen edamame
1 tbsp. fresh lemon juice
1 tbsp. minced shallot
2 tbsp. extra-virgin olive oil
sea salt and freshly ground black pepper
1 head escarole (5 pounds), torn into bite-size pieces
2 tsp. chopped fresh mint
2 tsp. chopped flat-leaf parsley
1/4 lb. pecorino romano cheese

Steps:

  • In a large serving bowl, combine the edamame, escarole, mint, parsley, and the dressing; season to taste with salt and pepper. Shave the cheese over the salad.

ESCAROLE AND EDAMAME SALAD



Escarole and Edamame Salad image

Categories     Salad     Leafy Green     Soy     Appetizer     Vegetarian     Quick & Easy     Winter     Escarole     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 cups frozen shelled edamame (soybeans; 9 ounces)
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 pounds 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)

Steps:

  • Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
  • 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 together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

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