Our favorite escarole and sunchoke salad

Indulge in the delightful combination of fresh escarole and earthy sunchokes, tossed together to craft a tasty and nutritious salad sensation!

Ingredients:

• 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

Instructions:

1. Preheat the oven to 425°F. Prepare a baking sheet by lining it with parchment paper and set aside.
2. Cut the Jerusalem artichokes into slices that are about 1/8-inch thick. Mix the Jerusalem artichokes and almonds on the prepared baking sheet. Drizzle some olive oil over the Jerusalem artichokes and almonds and sprinkle with a bit of salt. Mix everything together and bake, stirring occasionally, until the Jerusalem artichokes and almonds turn golden brown, which should take around 15-20 minutes.
3. In the meantime, place the capers on a paper towel to soak up any excess liquid. Heat 1/4 cup of olive oil in a pan over high heat. Once the oil is hot, add the capers and cook, stirring, until they become crispy, usually just a minute or two. Take caution during this step as capers can splatter and burst. Transfer the capers to a paper towel and keep the oil aside.
4. Clean and pat dry the escarole, then tear it into small pieces, removing the tough stems.
5. Drizzle two tablespoons of the reserved caper oil over the escarole. Squeeze the juice of half a lemon onto it, add a pinch of salt and some freshly ground pepper. Toss to mix everything together.
6. To make the salad, place the roasted Jerusalem artichokes and almonds on the dressed escarole, then add the capers and finish off with the chopped parsley.

Summary:

• Calories: 795 kcal
• Fat: 44 g
• Protein: 25 g
• Carbs: 90 g
• Potassium: 2389 mg
• Magnesium: 279 mg