Escarole Salad with Horseradish and Capers

Ingredients

• 2 tablespoons capers rinsed
• 2 tablespoons crème fraîche 
• 6 cups torn escarole hearts (from 2 heads)
• 0.3 cup horseradish shaved peeled
• 4 servings kosher salt freshly ground
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 0.3 small onion red thinly sliced
• 1 tablespoon red wine vinegar 

Equipment

• bowl
• whisk

Directions

1. Soak onion in a small bowl of ice waterat least 30 minutes.
2. Drain and pat dry.
3. Whisk crème fraîche, oil, lemon juice,and vinegar in a large bowl.
4. Add escarole,capers, and drained onion; seasonwith salt and pepper and toss to coat.
5. Top salad with horseradish and seasonwith more pepper.
6. DO AHEAD: Onion can be soaked 2 hoursahead.
7. Drain just before using.