Edamame & Arugula Salad
1 pack of frozen Edamame peas.
2 bunches of Arrgula (cleaned and chopped)
3 oz of fresh grated Parmesan Reggiano
3 oz Red wine vinegar
1/2 teaspoon of sugar
Bring 1 quart of salt water to a boil and cook the peas for about 3 mins. Remove and place in an ice bath to stop the cooking process. Wash and chop the Arugula leaves and toss with the peas. Sprinkle with the vinegar and sugar. Taste and enjoy.
Cooked with the full cooking crew at the Grand Hyatt in Buckhead on 2/3/05