Escarole Salad with Horseradish and Capers
Ingredients
Method
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.