Escarole Salad with Horseradish and Capers Recipe

Escarole Salad with Horseradish and Capers Recipe

  • 1/4 small red onion, thinly sliced
  • 2 tablespoons crème fraîche
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 6 cups torn escarole hearts (from about 2 heads)
  • 2 tablespoons rinsed capers
  • Kosher salt, freshly ground pepper
  • 1/4 cup shaved peeled horseradish
  1. Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
  2. Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.
  3. Top salad with horseradish and season with more pepper.
  4. DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.
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