This beautiful salad is part one of a three part post on an amazing Italian-style dinner we cooked this weekend. We are both huge fans of Italian food, and not just the pasta. What we really enjoy about Italian food is the simplicity of it. The fresh ingredients and the connection to the food.
In this super light and simple salad a few steps make it amazing. First cooking the edamame in salted water is genius! Next try to resist adding more to it. It's so hard, I know, but the simple ingredients really do make it taste great. Also don't substitute the escarole lettuce. This giant, light, fluffy, and delicate head lettuce is perfection! Lastly, get the best parm you can find and grate it yourself.
Because the salad have so few ingredients it really is important to fine the best of each ingredient. This makes a great side salad or add some grilled fish or good canned tuna for a lunch salad. Enjoy!
Part 2 - Souffléed Gnocchi
Part 3 - Anchovy & Rosemary Roasted Lamb with Salsa Verde
Escarole & Edamame Salad
- 2 Cups frozen shelled edamame
- 1 Tbsp red-wine vinegar
- 1/2 Tsp sugar
- 3 Tbsp extra-virgin olive oil
- 1 1/2 lb escarole, trimmed and cut crosswise into very thin strips (8 cups)
- 3 Tbsp finely chopped fresh mint
- 2/3 Cup grated Parmigiano-Reggiano
- Cook edamame in a 3-qt pot of well-salted boiling water 5 minutes. Drain in a sieve and rinse under cold water to stop cooking. Drain edamame again and pat dry.
- Whisk together vinegar, sugar, 3/4 tsp salt, and 1/4 tsp 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. Serve immediately.