Yukon Gold Potato, Baby Beet And Crab Salad
Ingredients
- 1 medium bulb fennel
- 2 tbsp olive oil, plus more for tossing
- 0.5 lb assorted baby beets, rinsed and wiped clean
- 0.5 lb Yukon Gold potatoes, scrubbed and thinly sliced
- 1 cup mayonnaise
- 2 tsp Dijon mustard
- 1 lemon, juiced
- 0.5 cup minced red onion
- 2 tbsp freshly grated horseradish
- 1 tsp minced garlic
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- 1 lb lump crab meat, picked over for cartilage
- 1 small celery root, peeled and cut into thin rings
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss fennel with olive oil, salt, and pepper. Roast on a small baking sheet until caramelized, about 30 minutes. Remove and cool.
- 2
Place beets in a saucepan, cover with water, season with salt and pepper, bring to a boil and cook until tender, 8–10 minutes. Drain, cool in ice bath, then slice in half. Toss with olive oil, salt, and pepper.
- 3
Place potatoes in a saucepan, cover with salted water, bring to a boil and simmer until tender, 4–6 minutes. Drain, cool in ice bath, and toss with olive oil, salt, and pepper.
- 4
In a bowl, combine mayonnaise, Dijon mustard, lemon juice, red onion, horseradish, garlic, parsley, and tarragon. Season with salt and pepper. Add crab meat and mix well.
- 5
Fry celery root slices until golden brown. Drain on paper towels and season with salt and pepper.
- 6
Fan sliced potatoes in the center of each plate. Mound crab salad on top. Arrange beets and roasted fennel around the salad. Garnish with fried celery root chips and parsley.