Salad Escarole And Edamame Food

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

Ingredients

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.

FAVA BEAN SALAD WITH JAMON AND FRESH MINT

Fava Bean Salad With Jamon and Fresh Mint image

In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5.

Provided by IngridH

Categories Vegetable

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups fresh fava beans, shelled (about 3 pounds unshelled)
1 1/2 cups escarole, shredded
3 ounces serrano ham, cut into thin slivers
1/3 cup fresh mint leaves
2 large shallots, minced
sea salt
pepper, freshly ground
1/4 cup extra virgin olive oil
2 tablespoons sherry wine vinegar (GOOD red wine vinegar may be used)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1 garlic clove, pressed

Steps:

Boil the fava beans until just tender, 2-3 minutes.
Drain, rinse, and peel (skip the peeling if using edamame).
In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
In a small bowl, combine the remaining ingredients and whisk to form a dressing.
Add the dressing to the salad, and toss to combine.
Taste, and add more salt or pepper if needed.
Serve at once.

Nutrition Facts : Calories 274.8, Fat 14.1, SaturatedFat 2, Sodium 19.8, Carbohydrate 28.6, Fiber 7.7, Sugar 2.6, Protein 10.3

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