Escarole & Radish Salad with Fried Capers

Escarole & Radish Salad with Fried Capers

Recipe by Tara Holland

  • Duration
  • 4Servings


  • 3/4 cup grapeseed oil
  • 1/4 cup jarred capers, drained and patted dry
  • 1/4 cup buttermilk
  • 3 tbsp. EVOO
  • 1 tsp. lemon zest plus 1 tbsp. juice
  • 1 shallot, finely chopped
  • 1 head escarole, torn
  • 4 radishes, thinly sliced


In saucepan, heat grapeseed oil over medium-high. Add capers and fry until crispy, 3 to 4 minutes; transfer to paper towels to drain. In bowl, whisk buttermilk, EVOO, lemon zest and juice, and shallot; season. Toss with escarole and radishes; season. Top with capers.