Escarole And Sunchoke Salad With Preserved Lemon And Smoked Alm

Name: Escarole And Sunchoke Salad With Preserved Lemon And Smoked Alm
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters raw almonds (skin on); 1 teaspoons crushed bay leaf; 1 teaspoons freshly ground black pepper; 2 servings Freshly ground black pepper; 1 teaspoons coriander seeds; 1 liters (about 1 bunch) escarole (pale crunchy hearts only); 237 milliliters extra virgin olive oil; 1 Tbsp good-quality honey, or to taste; 237 milliliters kosher salt; 6 to 8 lemons; 118 milliliters grated Parmigiano-Reggiano; 2 Tbsps hardwood (very fine) hickory chips; 2 preserved lemons; 2 servings Sea salt; 2 mediums sunchokes (or 1 very large, about 5 ozs total), scrubbed but not peeled; 1 teaspoons thyme; 79 milliliters white wine vinegar

Escarole And Sunchoke Salad With Preserved Lemon And Smoked Alm is a gluten free main course. One portion of this dish contains around 48g of protein, 94g of fat, and a total of 1348 calories. This recipe serves 2. This recipe covers 65% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up hardwood hickory chips, pepper, bay leaf, and a few other things to make it today. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert. From preparation to the plate, this recipe takes about 45 minutes.