Zach's Escarole Salad

• 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

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.
6. Season with salt and pepper.
7. Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.

outer, sunchokes, almonds, caciotta, lemon vinaigrette, salt

Taken from www.epicurious.com/recipes/food/views/zachs-escarole-salad-358449 (may not work)