20 minutes
A fresh and crunchy escarole salad with the unique addition of sunchokes and the delightful crunch of toasted almonds.
Escarole, tough outer green leaves removed, remaining leaves torn into bite-sized pieces
0 heads
Sunchokes, scrubbed and thinly sliced
each
Blanched Whole Almonds, toasted and ground or finely chopped
cups
Tuscan Caciotta Or Cacio Di Roma, coarsely grated
cups
Lemon Vinaigrette
tablespoons
to taste
to taste
1. Crisp the Escarole
Immerse the escarole leaves in a bowl of cool water for about 10 minutes. This soaking process will crisp up the escarole, enhancing its texture and making it more vibrant and firm.
2. Drain and Spin
Drain the escarole leaves well and give them a good spin in a salad spinner to remove any excess water. Dry leaves are essential so the dressing can cling properly.
3. Mix the Ingredients
In a large bowl, mix together the thinly sliced sunchokes, the toasted and finely chopped almonds, and the coarsely grated Tuscan caciotta or cacio di Roma cheese.
4. Add Escarole and Vinaigrette
Add the escarole to the bowl with the sunchoke mixture. Drizzle about half of your Lemon Vinaigrette over the salad and toss everything together until the leaves and ingredients glisten slightly with the dressing.
5. Season the Salad
Season the salad by sprinkling some Maldon salt and coarsely ground black pepper. These finishing touches will enhance all the flavors and add a bit of crunch.
6. Serve
Transfer the salad to a serving bowl and offer the remaining Lemon Vinaigrette on the side. This way, everyone can add a bit more dressing to their liking.
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