Name: Edamame Salad with Mint and Pecorino
Total time: 40 min
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

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 minutes to ensure that they were seasoned all the way through and softened just a bit, allowing the dressing to cling to their exteriors.

Before You Begin

Frozen shelled edamame come in a wide range of package sizes. If you can find only a 10-ounce package, there's no need to buy a second package to make up the extra 2 ounces; just make the recipe with 10 ounces of edamame. You needn't thaw the edamame before boiling.

Instructions

Combine oil, shallot, lemon juice, garlic, salt, and pepper in bowl; set aside.

Bring 2 quarts water to boil in large saucepan over high heat. Fill large bowl halfway with ice and water. Line large plate with double layer of paper towels.

Add edamame and 1 tablespoon salt to boiling water and cook for 5 minutes (water may not return to boil; this is OK). Drain edamame in colander. Nestle colander into ice bath, submerging edamame. Let sit until edamame are chilled, 3 to 5 minutes.

Lift colander from ice bath, allowing excess water to drain, and transfer edamame to prepared plate. Pat dry with additional paper towels.

Transfer edamame to bowl with dressing and toss to coat. Add Pecorino, mint, and parsley and toss to combine. Season with salt and pepper to taste. Serve.