Escarole Salad With Horseradish And Capers
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
55
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 small
Red Onion (thinly sliced)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Lemon Juice (fresh)1 tbsp
Red Wine Vinegar2 tbsps
Capers (rinsed)Directions:
1
Soak onion in a small bowl of ice water at least 30 minutes
2
Drain and pat dry
3
Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl
4
Add escarole, capers, and drained onion; season with salt and pepper and toss to coat
5
Top salad with horseradish and season with more pepper
6
DO AHEAD: Onion can be soaked 2 hours ahead
7
Drain just before using
8
Soak onion in a small bowl of ice water at least 30 minutes
9
Drain and pat dry
10
Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl
11
Add escarole, capers, and drained onion; season with salt and pepper and toss to coat
12
Top salad with horseradish and season with more pepper
13
DO AHEAD: Onion can be soaked 2 hours ahead
14
Drain just before using