Golden Beet and Jicama Salad with Crème Fraiche

Golden Beet and Jicama Salad with Crème Fraiche
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Ingredients
  1. ½ c. olive oil, divided
  2. 3 lemons, zest removed with a vegetable peeler
  3. 2 t. caraway seed, toasted
  4. 1 small shallot, finely chopped
  5. 3 T. white wine vinegar
  6. 1 t. Dijon mustard
  7. 2 medium golden beets (about 1 lb.), scrubbed clean, sliced very thin on a mandolin
  8. 1 small jicama (about 1 lb.), peeled, halved, sliced very thin with a mandoline
  9. ½ c. dill springs
  10. 1/2 c. crème fraiche
Instructions
  1. Heat ¼ c. oil in a small saucepan over medium high heat
  2. Working in two batches, add lemon zest and cook until softened and curling around the edges, about 30 seconds per batch
  3. Transfer lemon zest to a paper towel lined plate and cool. Slice into long strips and transfer lemon oil to a small bowl to cool – set all aside
  4. Whisk shallot, vinegar, Dijon and 1 t. caraway in small bowl, whisk in cooled lemon oil and additional oil in necessary if unbalanced
  5. Season with salt and pepper; taste and adjust
  6. Combine beets and vinaigrette in a large bowl and toss to coat; let sit for 15 minutes to macerate
  7. Add jicama, half of the dill sprigs and half of the reserved lemon zest to the beets and toss to coat
  8. Whisk 2 t. white wine vinegar to crème fraiche in a small bowl to blend; season with saltSpoon a dollop of the crème fraiche mixture into the center of each plate, dividing equally
  9. Using the back of a spoon, slightly spread out crème fraiche mixture into a small circle on the bottom of each plate
  10. Mound beet salad over each crème fraiche mixture and garnish with remaining lemon zest, dill, and caraway seeds
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