Escarole & sunchoke salad with smoked almonds & preserved lemon from Gjelina: Cooking from Venice, California (page 87) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on November 22, 2015

    This is the second recipe I made out of the book and it came out quite good. I really love the way this one tastes at the restaurant and will admit, mine didn't have that perfect balance of flavors but it was still a wonderful salad. The bitter escarole pairs perfectly with the rich preserved lemon dressing and sun chokes, while the salty cheese and nuts seem to find a way to balance everything out. Note that I subbed Persian saffron sprouted almonds for the smoked, using a recipe from Snackistan. Next time will try to seek out smoked almonds.

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