Escarole Salad with Horseradish and Capers
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
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
Tips
Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.
Directions
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.