Zach's Escarole Salad

358449
(1) Course Appetizers

Ingredients in this Recipe

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

Recipe Preparation

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