Escarole Salad with Horseradish and Capers

Name: Escarole Salad with Horseradish and Capers
Total time: 37 min
Yield: 4 servings
Ingredients: ¼ small red onion; 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; 2 tablespoons rinsed capers; to taste Kosher salt and pepper; ¼ cup shaved peeled horseradish

A fresh and zesty salad featuring crisp escarole hearts, red onion, and capers, dressed with a tangy crème fraîche vinaigrette and topped with spicy fresh horseradish. Perfect as a sophisticated side dish.

4 servings

37 min

Published October 4, 2025

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Ingredients

•¼ small red onion
•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
•2 tablespoons rinsed capers
•to taste Kosher salt and pepper
•¼ cup shaved peeled horseradish

Cooking Instructions

1.
Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
30 min
2.
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.
5 min
3.
Top salad with horseradish and season with more pepper.
2 min
4.
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.