Zach's Escarole Salad
A fresh and sophisticated salad featuring crisp escarole, crunchy sunchokes, and toasted almonds, finished with aged Italian cheese and a bright lemon vinaigrette.
6 servings
17 min
Ingredients
- •2 heads escarole
- •5 whole sunchokes
- •½ cup blanched whole almonds
- •½ cup Tuscan caciotta
- •6 tablespoons Lemon Vinaigrette
- •to taste salt and pepper
Cooking Instructions
- 1.
Soak the escarole in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry.
10 min
- 2.
Combine the sunchokes, almonds, and cheese in a large bowl, tossing to mix. Add the escarole, tossing gently. Drizzle with half the vinaigrette, tossing to coat. Season with salt and pepper.
5 min
- 3.
Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.
2 min
