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Zach's Escarole Salad

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This crisp escarole salad is a sophisticated vegetarian side dish that celebrates texture and subtle, bitter notes. By soaking the escarole leaves in cool water, you achieve a refreshing crunch that perfectly complements the earthy, nut-like flavour of thinly sliced sunchokes, also known as Jerusalem artichokes. The addition of toasted almonds and a sharp lemon vinaigrette elevates the dish, making it a vibrant choice for a seasonal lunch or an elegant dinner party accompaniment.

Packed with healthy fats and mineral-rich greens, this homemade salad is as nourishing as it is delicious. The use of traditional savoury Italian cheeses provides a creamy finish that balances the citrus dressing beautifully. Serve this salad alongside crusty sourdough bread or as a light contrast to a rich pasta dish for a well-rounded and wholesome meal.

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Ingredients for Zach's Escarole Salad

  • 2 heads escarole, tough outer green leaves removed, remaining leaves torn into bite-sized pieces

  • 5 sunchokes, scrubbed and thinly sliced

  • 70g blanched whole almonds, toasted and ground or finely chopped

  • 80g coarsely grated Tuscan caciotta or cacio di Roma

  • 6 tablespoons Lemon Vinaigrette

  • Maldon or other flaky salt and coarsely ground black pepper

How to make Zach's Escarole Salad

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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