Escarole Salad with Horseradish and Capers
['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']
Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
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.
Top salad with horseradish and season with more pepper.
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.
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