Serves 8 to 102 cups ( 9 ounces) frozen shelled edamame 1 1/2 pounds escarole, cut crosswise into very thin strips. 1 pound mesclun greens 1 cup julienned fresh mint 1 cup finely grated Pecorino cheese 1 tablespoon plus 1 teaspoon lemon zestVinaigrette1/2 cup Champagne vinegar 2 small shallots, finely minced 1 teaspoon sugar 1/4 cup coarsely chopped fresh parsley 1 cup extra virgin olive oil Salt and pepper to taste
1. Bring a 3-quart pot of salted water to a boil and cook the edamame for 5 minutes. Drain the edamame in a colander and rinse under cold running water to stop the cooking. Drain the edamame again and pat dry.
2. To make the vinaigrette, combine the vinegar, shallots, sugar, parsley, and olive oil in a blender and blend until smooth. Season to taste with salt and pepper.
3. Toss the edamame, escarole, mesclun greens, and mint together in a large bowl. Add the Pecorino, drizzle the salad with the vinaigrette, and toss again. Garnish with the lemon zest.Optional:You can substitute the escarole for kale or any other dark leafy green you like. You are the chef use what you want and be creative!Tip:
Malibu Olive Company is one of my favorites. You can purchase it in my store at http://shopopensky.com/lulupowers