Escarole salad with horseradish and capers

Enjoy the zesty flavors of Escarole Salad with a kick of horseradish and tanginess of capers. A delightful blend of freshness and spice in every bite.

Ingredients:

• small red onion, thinly sliced
• tablespoons crème fraîche
• tablespoons extra-virgin olive oil
• tablespoon fresh lemon juice
• tablespoon red wine vinegar
• cups torn escarole hearts (from about 2 heads)
• tablespoons rinsed capers
• Kosher salt and freshly ground black pepper
• cup shaved peeled horseradish

Instructions:

1. Place onion in a small bowl of ice water for a minimum of 30 minutes. Remove and gently dry with a paper towel.
2. Combine crème fraîche, oil, lemon juice, and vinegar in a large bowl. Mix in escarole, capers, and the previously drained onion. Season with salt and pepper, then mix well to ensure everything is evenly coated.
3. Sprinkle horseradish over the salad and add an additional dash of pepper for extra flavor.
4. PREP TIP: You can soak the onion up to 2 hours in advance. Remember to drain them right before adding to the salad.

Summary:

• Calories: 437 kcal
• Fat: 34 g
• Protein: 7 g
• Carbs: 35 g
• Potassium: 1405 mg
• Magnesium: 86 mg