Edamame Salad with Mint and Pecorino

Name: Edamame Salad with Mint and Pecorino
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil; 1 , small shallot, minced; 1 tablespoon, lemon juice; 1 , garlic clove, minced; ½ teaspoon, table salt, plus salt for blanching edamame; ½ teaspoon, pepper; 12 ounces (2 cups) frozen shelled, edamame; 1½ ounces, Pecorino Romano cheese, shredded (½ cup); ⅓ cup coarsely chopped, fresh mint; ¼ cup coarsely chopped, fresh parsley

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Appears in Cook's Country August/September 2022

Packed with protein, this salad pops with bold, fresh flavors.

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

Inspired by Italian fava bean salads, this salad pairs frozen shelled edamame with a garlicky lemon dressing, pungent Pecorino Romano cheese, and refreshing fresh mint and parsley. We blanched the edamame in heavily salted water for 5 minut...

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