Ingredients

The following ingredients have 4 Servings
  • 4 sunchokes, scrubbed
  • 1/2 cup raw almonds
  • Olive oil
  • Coarse salt
  • 3 tablespoons capers
  • 1 small head escarole
  • 1/2 lemon
  • 2 tablespoons parsley leaves

Instruction

  • Preheat the oven to 425ºF. Line a baking sheet with parchment paper and set it aside.
  • Slice the sunchokes about 1/8-inch thick. Combine the sunchokes and almonds on the prepared baking sheet. Drizzle a few glugs of olive oil over the sunchokes and almonds and sprinkle with a pinch or two of salt. Toss everything to combine and roast, stirring now and then, until the sunchokes and almonds are golden brown, about 15-20 minutes.
  • Meanwhile, place the capers on a paper towel to absorb any excess brine. Heat ¼ cup of olive oil in a skillet set over high heat. When the oil is hot, add the capers and cook, stirring, until crisp, just a minute or two. Be careful when doing this as the capers tend to spit and pop! Transfer the capers to a paper towel and reserve the oil.
  • Wash and dry the escarole and roughly tear it into small pieces, discarding the tough ribs.
  • Spoon two tablespoons of the reserved caper oil onto the escarole. Add the juice of a half lemon, a pinch of salt and a few grinds of pepper. Toss to combine.
  • Assemble your salad by placing the browned sunchokes and almonds on the dressed escarole, then add the capers and top off with the chopped parsley.