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Golden Beet and Jicama Salad with Crème Fraiche
Ingredients
- ½ c. olive oil, divided
- 3 lemons, zest removed with a vegetable peeler
- 2 t. caraway seed, toasted
- 1 small shallot, finely chopped
- 3 T. white wine vinegar
- 1 t. Dijon mustard
- 2 medium golden beets (about 1 lb.), scrubbed clean, sliced very thin on a mandolin
- 1 small jicama (about 1 lb.), peeled, halved, sliced very thin with a mandoline
- ½ c. dill springs
- 1/2 c. crème fraiche
Instructions
- Heat ¼ c. oil in a small saucepan over medium high heat
- Working in two batches, add lemon zest and cook until softened and curling around the edges, about 30 seconds per batch
- 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
- Whisk shallot, vinegar, Dijon and 1 t. caraway in small bowl, whisk in cooled lemon oil and additional oil in necessary if unbalanced
- Season with salt and pepper; taste and adjust
- Combine beets and vinaigrette in a large bowl and toss to coat; let sit for 15 minutes to macerate
- Add jicama, half of the dill sprigs and half of the reserved lemon zest to the beets and toss to coat
- 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
- Using the back of a spoon, slightly spread out crème fraiche mixture into a small circle on the bottom of each plate
- Mound beet salad over each crème fraiche mixture and garnish with remaining lemon zest, dill, and caraway seeds
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/