Escarole salad with horseradish and capers

Indulge in the zesty flavors of escarole paired with tangy horseradish and briny capers in this refreshing salad. Perfect balance of bitter and spicy notes!

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

Instructions:

1. Allow onion to sit in a small bowl filled with ice water for a minimum of 30 minutes. Afterwards, remove from water and dry gently with a paper towel.
2. Combine crème fraîche, oil, lemon juice, and vinegar in a spacious bowl. Put in escarole, capers, and the dried onion; add salt and pepper for taste then mix well.
3. Sprinkle horseradish on top of the salad and add extra pepper for more flavor.
4. PREP TIP: You can soak the onion up to 2 hours in advance. Remember to drain it right before using.

Summary:

• Calories: 431 kcal
• Fat: 34 g
• Protein: 7 g
• Carbs: 33 g
• Potassium: 1376 mg
• Magnesium: 82 mg