Ingredients for Salad Escarole And Edamame
- 1 cup frozen edamame
- Red Wine Vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Black Pepper
- Extra Virgin Olive Oil
- 1 head escarole
- Parmigiano Reggiano Cheese
- Of Fresh Mint
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How to Make Salad Escarole And Edamame
- Bring 3 quarts of salted water to a boil in a large pot. Add 1 cup of frozen edamame and cook for 5 minutes.
- Drain the edamame immediately and rinse under cold running water until completely cool. Drain again and pat dry with paper towels.
- In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper until the sugar and salt are fully dissolved.
- Slowly whisk in 1/4 cup of extra virgin olive oil in a slow, steady stream until the dressing is emulsified.
- In a large bowl, combine 1 head of escarole, roughly chopped, and the cooked edamame.
- Add 1/2 cup of crumbled feta cheese (or your preferred cheese).
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
4g
Fat
23g
Carbs
6g