Greens and Edamame Salad

I love this salad for the hint of mint, the freshness of the greens and edamame; the blend of flavors is truly lovely. And it is also nutrient-rich, greens and beans are health-promoting superfoods.

The original recipe calls for escarole, a form of endive. Endive tends to be bitter, and it’ not always available so I usually make this salad with a blend of spinach and baby kale, or finely sliced lacinto kale.
Sometimes, to give it color, I add finely sliced raddichio to the green mix.

This salad can become a delicious entrée tossed with whole-wheat pasta (I like penne or elbow pasta for this) or leftover cooked quinoa.

To make it vegan, replace toasted sunflower seeds for the shredded Parmesan.

Greens and Edamame Salad

Print Recipe

• CourseSalads

Servings

8 servings

Servings 8 servings

Greens and Edamame Salad Print Recipe CourseSalads Servings 8 servings Servings 8 servings

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoons water
• 8 ounces dark greens (spinach arugula or finely sliced kale)
• 1/2 cup mint finely chopped fresh
• 1/2 cup shredded Parmesan

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. 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.
2. Whisk together vinegar, water, salt, and pepper in a small bowl until salt is dissolved.
3. Add oil in a slow stream, whisking until combined.
4. Toss together edamame, escarole, and mint in a large bowl.
5. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

Recipe Notes

Modified from

Epicurious: Escarole and Edamame Salad

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