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Zach's Escarole Salad

By Mario Batali and Mark Ladner

3.8

(2)

Image may contain Plant Food Produce Vegetable and Seasoning
Zach's Escarole SaladQuentin Bacon

Recipe information

  • Yield

    Serves 6

Ingredients

2 heads escarole, tough outer green leaves removed, remaining leaves torn into bite-sized pieces
5 sunchokes, scrubbed and thinly sliced
1/2 cup blanched whole almonds, toasted and ground or finely chopped
1/2 cup coarsely grated Tuscan caciotta or cacio di Roma
6 tablespoons Lemon Vinaigrette
Maldon or other flaky salt and coarsely ground black pepper

Preparation

  1. Step 1

    Soak the escarole in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry.

    Step 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.

    Step 3

    Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.

Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, © 2010 Ecco
TagsSaladItalianEuropeanEscaroleChicoryLeafy GreensVegetableStarterSideDinnerGluten FreeCookbooks
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