1 C. shelled frozen edamame

1 T. fresh lemon juice

1 T. minced shallot

2 T. extra-virgin olive oil

sea salt and freshly ground black pepper

1 head escarole (5 lb.), torn into bite-size pieces

2 tsp. chopped fresh mint

2 tsp. chopped flat-leaf parsley

1/4 pound pecorino romano cheese

 

Bring a large pot of salted water to a boil. Add the edamame, and cook for 2 minutes. Drain well. In a small bowl, whisk together the lemon juice and shallot; slowly whisk in the olive oil. Season to taste with salt and pepper. 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.