Zach's Escarole Salad

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

5 sunchokes, scrubbed and thinly sliced

1/2 cup blanched whole almonds, toasted and ground or finely chopped

1/2 cup coarsely grated Tuscan caciotta or cacio di Roma

6 tablespoons Lemon Vinaigrette

Maldon or other flaky salt and coarsely ground black pepper

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