Escarole Salad with Horseradish and Capers

By LRay

Bon Appetit, February 2014, page 79.

Nutritional Information
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

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 and freshly ground black pepper
• 1/4 cup shaved peeled horseradish

Preparation

Step 1

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.