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Escarole And Edamame Salad

Photo: Epicurious

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Ingredients for 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)

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