Serves 6 people
2 heads escarole, tough outer green leaves removed, remaining leaved torn into bite-sized pieces
5 sunchokes, scrubbed and thinly sliced
½ cup blanched whole almonds, toasted and ground or finely chopped
½ cup coarsely grated Tuscan Caciotta or Cacio di Roma
6 tablespoons Lemon Vinaigrette
Maldon or other flaky sea salt and coarsely ground black pepper
Soak the escarole in a bowl of cool water for 10 minutes to crisp it. Drain and spin dry.
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.
Transfer the salad to a serving bowl and serve with the remaining vinaigrette on the side.