Escarole Salad with Horseradish and Capers
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
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 and freshly ground black pepper ¼ cup shaved peeled horseradish
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.
Recipe by Ignacio Mattos
Photograph by Christopher Baker
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user YOGI_CHERYL.
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.
Recipe by Ignacio Mattos
Photograph by Christopher Baker
Serving Size: 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user YOGI_CHERYL.
Nutritional Info Amount Per Serving
- Calories: 166.2
- Total Fat: 11.2 g
- Cholesterol: 10.0 mg
- Sodium: 1,088.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 6.1 g
- Protein: 6.1 g
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