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Zach's Escarole Salad

3.8

(1)

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Zach's Escarole Salad Quentin Bacon

Ingredients

Serves 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,toastedand ground or finely chopped
1/2 cup coarsely grated Tuscan caciotta or cacio di Roma
6 tablespoonsLemon Vinaigrette
Maldon or other flaky salt and coarsely ground black pepper

  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 fromMolto Gusto: Easy Italian Cookingby Mario Batali and Mark Ladner, © 2010 Ecco
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Reviews (1)

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  • Have had this salad several times at Otto. It's refreshing and very good. I used one head of escarole and one head of Boston lettuce. Also used Marcona almonds. 3 1/2 forks.

    • Anonymous

    • NYC, NY

    • 11/7/2010

Tags Salad Italian European Escarole Chicory Leafy Greens Vegetable Starter Side Dinner Gluten Free Cookbooks
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