Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.
Recipe information
Yield
4 Servings
Ingredients
¼
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 and freshly ground black pepper
¼
cup shaved peeled horseradish
Need to make a substitution?
Preparation
Step 1
Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
Step 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.
Step 3
Top salad with horseradish and season with more pepper.
Step 4
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 9 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 6 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 300