Escarole Salad With Horseradish And Capers

• 1/4 small red onion, thinly sliced
• 2 tablespoons creme fraiche
• 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, freshly ground pepper
• 1/4 cup shaved peeled horseradish

1. Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
2. Whisk creme fraiche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.
3. Top salad with horseradish and season with more pepper.
4. DO AHEAD:

red onion, crueme fraueeche, extravirgin olive oil, lemon juice, red wine vinegar, hearts, capers, kosher salt, horseradish

Taken from www.epicurious.com/recipes/food/views/escarole-salad-with-horseradish-and-capers-51215010 (may not work)