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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,
- and ground or finely chopped
- 1/2 cup coarsely grated Tuscan caciotta or cacio di Roma
- 6 tablespoons
- Maldon or other flaky salt and coarsely ground black pepper
Directions:View on Epicurious
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