Five ingredients, one great salad
Escarole, Sunchoke, Radish, Almond and Piavé Cheese Salad Recipe
From Chef J Frank
1 head escarole
roasted whole almonds to taste
shaved Piavé cheese to taste
olive oil to taste
salt & pepper to taste
Trim and wash escarole. Dry well. Thinly slice sunchoke and radishes and toss with escarole. Season with salt and pepper to taste.
Right before serving, drizzle olive oil over salad and garnish with roasted almonds and Piavé cheese.
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