Salads

Serves 4 to 6

• 4 large cloves garlic, unpeeled
• 1 bag (16 ounces) shelled edamame
• Salt
• 1 cup plain yogurt
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons finely diced red bell pepper
• 1 tablespoon thinly sliced fresh basil
• 2 teaspoons balsamic vinegar
• Bibb or Boston lettuce leaves for serving

1. Roast the garlic in an ungreased skillet over medium heat, turning frequently, until softened (they’ll have dark splotches in spots), about 15 minutes. Cool and slip off the papery skins.
2. Boil the edamame in salted water to cover until tender, about 5 minutes. Drain.
3. Mix edamame and remaining ingredients. Add salt to taste, usually about 1/2 teaspoon. Serve the salad on lettuce leaves.