Escarole And Sunchoke Salad With Preserved Lemon And Smoked Almonds

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Los Angeles Times


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1 cup raw almonds (skin on)

2 tablespoons small hardwood (very fine) hickory chips

6 cups (about 1 bunch) escarole (pale crunchy hearts only)

2 medium sunchokes (or 1 very large, about 5 ounces total), scrubbed but not peeled

2 preserved lemons

1 cup extra virgin olive oil

1 tablespoon good-quality honey, or to taste

1/3 cup white wine vinegar

Sea salt

Freshly ground black pepper

1/2 cup grated Parmigiano-Reggiano

1 cup kosher salt

1/2 teaspoon coriander seeds

1/2 teaspoon freshly ground black pepper

1/2 teaspoon thyme

1/2 teaspoon crushed bay leaf

6 to 8 lemons

2 tablespoons white wine vinegar

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