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
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
