• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Golden Beet and Jicama Salad with Crème Fraiche

August 6, 2014 by Jill Foucre Leave a Comment

Golden Beet and Jicama Salad with Crème Fraiche
2014-08-06 09:57:32
Print
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
By Courtesy of Chef Kelly Sears
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Salads

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience