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Escarole Salad with Horseradish and Capers

Name: Escarole Salad with Horseradish and Capers
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

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.

Recipes sourced from Epicurious.com.

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