Zach's Escarole Salad

Ingredients

• 0.5 cup blanched almonds and whole toasted finely chopped
• 2 heads endive green
• 6 tablespoons optional: lemon 
• 0.5 cup roma tomatoes grated
• 5  sunchokes scrubbed thinly sliced
• 6 servings pepper black

Equipment

• bowl

Directions

1. Soak the escarole in a bowl of cool water for 10 minutes to crisp it.
2. Drain and spin dry.
3. Combine the sunchokes, almonds, and cheese in a large bowl, tossing to mix.
4. Add the escarole, tossing gently.
5. Drizzle with half the vinaigrette, tossing to coat. Season with salt and pepper.
6. Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.
7. Reprinted with permission from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner, © 2010 Ecco