Escarole Salad with Horseradish and Capers
A fresh and zesty salad featuring crisp escarole hearts, red onion, and capers, dressed with a tangy crème fraîche vinaigrette and topped with spicy fresh horseradish. Perfect as a sophisticated side dish.
4 servings
37 min
Ingredients
- •¼ small red onion
- •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
- •2 tablespoons rinsed capers
- •to taste Kosher salt and pepper
- •¼ cup shaved peeled horseradish
Cooking Instructions
- 1.
Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
30 min
- 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.
5 min
- 3.
Top salad with horseradish and season with more pepper.
2 min
- 4.
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.
