Recipe

Escarole & Sprouted Almond Salad

Jan 25th 2019

cook time: about 15 mins

serves: 10

directions

Step 1. ,

Trim the outer leaves of the escarole, they are bitter raw but great sautéed, and remove the leaves from the stock
Step 2. ,

Chop the feta and the almonds and toss them with some extra olive oil and herbs and set aside.
Step 3. ,

Wash and dry the escarole and put into a large bowl, dress the bowl with the olive oil and salt and gently toss the salad
Step 4. ,

Add the lemon juice and season with extra salt as needed
Step 5. ,

Plate the salad and top with the nuts and feta and eat

ingredients

4 heads escarole ,

½ cup sprouted and toasted almonds,

2 oz feta,

2 oz olive oil,

2 sprigs thyme, picked and chopped ,

1/4 cup olive oil,

1 tsp salt,

2 each lemons, juiced,

1 tsp salt ,