Escarole and Edamame Salad

1. 1

   Cook edamame in a 3-quart pot of boiling salted water 5 minutes.

2. 2

   Drain in a sieve and rinse under cold running water to stop cooking.

3. 3

   Drain edamame again and pat dry.

4. 4

   Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved.

5. 5

   Add oil in a slow stream, whisking until combined.

6. 6

   Toss together edamame, escarole, and mint in a large bowl.

7. 7

   Add cheese and drizzle salad with dressing, then toss again.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.