Escarole & Sunchoke Salad with Smoked Almonds & Preserved Lemon

Escarole hearts have a beautifully crunchy texture that holds up well to more substantial dressings and a delicately bitter flavor that makes them more interesting than typical romaine hearts. Try them in a chopped salad or your next Caesar.

Don’t discard the outer leaves. They’re a darker shade of green and have a bitter flavor and a denser texture that makes them more suitable for cooking. Use them in the Chicken & Escarole Soup with Charmoula &a