Escarole And Edamame Salad Recipes

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EDAMAME AND ESCAROLE SALAD



Edamame and Escarole Salad image

Categories     gluten-free     low-calorie     nut-free     30-minute meals     main dish     salad

Time 12m

Yield 4 servings

Number Of Ingredients 9

1 c. shelled frozen edamame
1 tbsp. fresh lemon juice
1 tbsp. minced shallot
2 tbsp. extra-virgin olive oil
sea salt and freshly ground black pepper
1 head escarole (5 pounds), torn into bite-size pieces
2 tsp. chopped fresh mint
2 tsp. chopped flat-leaf parsley
1/4 lb. pecorino romano cheese

Steps:

  • In a large serving bowl, combine the edamame, escarole, mint, parsley, and the dressing; season to taste with salt and pepper. Shave the cheese over the salad.

ESCAROLE SALAD



Escarole Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Make lemon-basil oil:
  • Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

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

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.

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