Escarole Salad with Horseradish and Capers

Name: Escarole Salad with Horseradish and Capers
Yield: 4 servings
Ingredients: 1 1/4 small red onion, thinly sliced; 1 2 tablespoons crème fraîche; 1 2 tablespoons extra-virgin olive oil; 1 1 tablespoon fresh lemon juice; 1 1 tablespoon red wine vinegar; 1 6 cups torn escarole hearts (from about 2 heads); 1 2 tablespoons rinsed capers; 1 Kosher salt, freshly ground pepper; 1 1/4 cup shaved peeled horseradish

From the kitchen of Carly

Bitter escarole gets a creamy-sharp treatment with horseradish bite and briny capers. The crème fraîche dressing softens everything while fresh lemon keeps it bright. Soaked red onion adds a gentle sweetness that balances the heat.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 small red onion, thinly sliced
12 tablespoons crème fraîche
12 tablespoons extra-virgin olive oil
11 tablespoon fresh lemon juice
11 tablespoon red wine vinegar
16 cups torn escarole hearts (from about 2 heads)
12 tablespoons rinsed capers
1Kosher salt, freshly ground pepper
11/4 cup shaved peeled horseradish

Instructions

Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
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.
Top salad with horseradish and season with more pepper.
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.