East meets West in this lovely salad. Crunchy and nutrient-dense edamame are the stars of the show but the delicately bitter escarole ensures you digest the salad beautifully.
Makes about 4 servings
2 cups frozen shelled edamame (fresh soybeans)
1 tablespoon red wine vinegar
½ teaspoon brown rice syrup
¾ teaspoon sea salt
¼ teaspoon cracked black pepper
3 tablespoons avocado oil
2 tablespoons sweet white miso
1 medium bunch escarole, rinsed very well, sliced into thin strips
1/3 cup finely chopped fresh mint
Bring a pot of water to a boil, lightly salted. Cook edamame for 5 minutes. Drain well and transfer to a strainer and rinse thoroughly with cold water to stop the cooking process.
In a small saucepan, over low heat, whisk together red wine vinegar, rice syrup, salt, pepper, oil and miso. When the dressing is smooth and just warmed through, remove from heat and set aside to cool to room temperature.
Mix together edamame, escarole and fresh mint in a large bowl. Spoon dressing over top and toss to coat. Serve immediately.