Vegetarian

Escarole Salad with Horseradish and Capers is for Salad.

Escarole Salad with Horseradish and Capers takes 5 minutes to prepare.

Escarole Salad with Horseradish and Capers takes several minutes to cook.

Escarole Salad with Horseradish and Capers makes 4 servings.

The ingredients for Escarole Salad with Horseradish and Capers are:

2 tablespoons cr?me fra?che
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
? cup shaved peeled horseradish

Here is how you make Escarole Salad with Horseradish and Capers:

Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.Whisk cr?me fra?che, 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 MattosPhotograph by Christopher BakerServing Size: 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user YOGI_CHERYL.

The nutritional information for Escarole Salad with Horseradish and Capers is:

• 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

The dietary needs meet for Escarole Salad with Horseradish and Capers is Vegetarian