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

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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