Escarole Salad with Horseradish and Capers

Escarole Salad with Horseradish and Capers
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Escarole Salad with Horseradish and Capers calories by ingredient
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Number of Servings: 4


    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


Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.


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.

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