Convenient frozen edamame take the place of fava beans in this Italian-inspired salad. Ingredients 2 cups Frozen Shelled Edamame 9 Ounces 1 tablespoon Red Wine Vinegar 1/2 teaspoon Sugar 3/4 teaspoon Salt 1/4 teaspoon Black Pepper 3 tablespoon Extra Virgin Olive Oil 1 1/2 pound Escarole Trimmed Cut Crosswise Very Thin Strips 1/3 cup Fresh Mint Leaves Finely Chopped 1 3/4 ounce Parmigiano-Reggiano Cheese Finely Gra

Instructions
1. Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.

2. Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.

3. Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

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Yields: 4 Servings
     From GOURMET magazine, January 2005, page 42.

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