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, 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

　　

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