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Instructions
add to shopping list 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 [...]
Read the recipe at epicurious.com
Ingredients
- capers
- lemon
- hearts
- horseradish
- escarole
Categories
- VegeterianNo
- With meatNo
- With seafoodNo
- With fruitNo
- With legumesNo
- With pastaNo
- With greensNo
- With beefNo
- With porkNo
- With ground meatNo
- With poultryNo
Read all recipes from epicurious.com
Ingredients
- capers
- lemon
- hearts
- horseradish
- escarole
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