ZACH'S ESCAROLE SALAD

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Zach's Escarole Salad image

Provided by Mario Batali

Categories     Salad     Cheese     Appetizer     Side     Almond     Jerusalem Artichoke     Escarole     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 6

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

Steps:

  • Soak the escarole in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry.
  • 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.
  • Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.

*** Explore more Zach's Escarole Salad Recipes »

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