Escarole, Sunchoke, Radish, Almond and Piavé Cheese Salad

Five ingredients, one great salad

Escarole, Sunchoke, Radish, Almond and Piavé Cheese Salad Recipe

From Chef J Frank

1 head escarole

1 sunchoke

1-2 radishes

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.

Serves 6.

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