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Escarole and Sunchoke Salad

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Escarole and Sunchoke Salad 1 Picture

Ingredients

  • 1 head escarole, chopped
  • 3 small sunchokes, peeled and sliced thin
  • 3 tbsp sliced almonds, toasted
  • salt & pepper, to taste
  • 2 tsp lemon juice
  • 2 tbsp extra virgin olive oil
  • pecorino toscano, shaved

Details

Servings 4

Preparation

Step 1

combine first 6 ingredients in a bowl and toss. Top with shaved cheese.

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