Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　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)

　　

Step 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.

　　

Step 2

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.

　　

Step 3

Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.