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Lulu’s Escarole And Mesclun Salad With Edamame, Mint, And Pecorino

70 faves
Nutrition per serving    (USDA % daily values)
CAL
622
FAT
195%
CHOL
35%
SOD
67%

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Ingredients for 8 servings

2 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 zest

1/2 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

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