Ingredients

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

Instructions

1. Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
2. 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.
3. Top salad with horseradish and season with more pepper.
4. DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.