Recipe: Zach's Escarole Salad Every recipe in the vegetable section of Mario Batali's Molto Gusto will likely add something new to your repertoire. The book also covers plenty of easy foods like salads, pasta and pizza -- and if you live near a good Italian importer, the sky's the limit.
NPR logo Recipe: Zach's Escarole Salad

Recipe: Zach's Escarole Salad

From 'Molto Gusto: Easy Italian Cooking'

Molto Gusto: Easy Italian Cooking
by Mario Batali
Hardcover, 272 pages
Ecco
List price: $29.99

Serves 6

2 heads escarole, tough outer green leaves removed, remaining leaved 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 (see below)
Maldon or other flaky sea 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.

Lemon Vinaigrette

Makes 3/4 cup

1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan

Whisk together the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)

Excerpted from Molto Gusto: Easy Italian Cooking by Mario Batali. Copyright 2010. Reprinted by permission of Ecco.