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1
Preheat the oven to 425u00b0F. Line a baking sheet with parchment paper and set it aside.
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2
Slice the sunchokes about 1/8-inch thick. Combine the sunchokes and almonds on the prepared baking sheet. Drizzle a few glugs of olive oil over the sunchokes and almonds and sprinkle with a pinch or two of salt. Toss everything to combine and roast, stirring now and then, until the sunchokes and almonds are golden brown, about 15-20 minutes.
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3
Meanwhile, place the capers on a paper towel to absorb any excess brine. Heat 1/4 cup of olive oil in a skillet set over high heat. When the oil is hot, add the capers and cook, stirring, until crisp, just a minute or two. Be careful when doing this as the capers tend to spit and pop! Transfer the capers to a paper towel and reserve the oil.
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4
Wash and dry the escarole and roughly tear it into small pieces, discarding the tough ribs.
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5
Spoon two tablespoons of the reserved caper oil onto the escarole. Add the juice of a half lemon, a pinch of salt and a few grinds of pepper. Toss to combine.
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6
Assemble your salad by placing the browned sunchokes and almonds on the dressed escarole, then add the capers and top off with the chopped parsley.
