- 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
- 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.