{"id":1499,"date":"2017-09-06T12:56:42","date_gmt":"2017-09-06T17:56:42","guid":{"rendered":"https:\/\/www.nicholls.edu\/culinary\/?p=1499"},"modified":"2017-09-06T12:56:42","modified_gmt":"2017-09-06T17:56:42","slug":"jumbo-lump-crabmeat-horseradish-dressing-chilled-roasted-beets-pickled-red-onions-and-herb-salad","status":"publish","type":"post","link":"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/jumbo-lump-crabmeat-horseradish-dressing-chilled-roasted-beets-pickled-red-onions-and-herb-salad\/","title":{"rendered":"Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad"},"content":{"rendered":"

Jumbo Lump Crabmeat, Horseradish Dressing, Chilled<\/strong>
\nRoasted Beets, Pickled Red Onions, and Herb Salad<\/strong>
\nRecipe courtesy of Anne Kearney, August 2016<\/strong><\/p>\n

Yields: 8 salads \u2013 light lunch of nice starter for a sit down dinner.<\/strong>
\nPickled red onions:<\/strong>
\n1# small red onions, peeled, halved, cored, and thinly julienned I peel then cut the
\nonion in half from the stem end thru the core end. Set the onion flat on a cutting
\nsurface then wedge out the core. Lay it flat again cut side down with the stem end
\naway from you and the coreless end toward you. THINLY slice from one side to the
\nnext, right to left, resulting in super thin strips of onion.
\nI typically gather all the ingredients for the brine then salt the onions and turn the
\nbrine on to dissolve the remaining salt. Follow the procedure and all should be great.
\nThe resulting onions will be bright pinkish, purplish and crisp & flavorful\u2026..I love
\nthese on so many things.
\n1\/4 cup kosher salt, total
\n3\/4 cup water
\n2\/3 cups rice vinegar
\n3 thick strips of orange zest, cut off the orange with a peeler
\n4 coriander seed
\n4 white peppercorns
\nMUST BE DONE 1 DAY IN ADVANCE. In a small bowl, mix the onions with 2 Tbs. of
\nthe kosher salt and allow to sit for 15 minutes. Meanwhile, in a small saucepan
\ncombine the remaining ingredients and bring to a boil. Simmer for 2 minutes, remove
\nand cool for 10 minutes. Rinse the red onions with cold water until the saltiness has
\ndulled. Drain well. Place them in the appropriate sized non-reactive storage container
\nand strain the brine over the red onions. Using a spoon, press the onions to be
\ncompletely submerged in brine and refrigerate overnight. Remove the onions (with
\ngloved hands) from the brine daily as you need them.<\/p>\n

Roasted beets:<\/strong>
\n1# small beets
\n1\/4 cup rice vinegar (seasoned)
\n1\/3 cup EVOO
\nKosher salt and white pepper
\nRemove the very end of both the tip and stem end of each beet and place them cut
\nside down in a shallow baking pan. Fill the pan with water about a \u00be inch up the
\nsides of the beets. Sprinkle in a bit of salt, cover with foil, and roast until knife tender,
\nabout 30 minutes at 350 degrees. Remove from the water and cool slightly just
\nenough to be able to handle them with gloved hands. Strain and reserve 2 cups of
\nthe beet roasting water for later use.
\nUsing your hands, rub the skin off. Using a mandolin, slice the beets very thin (1\/8\u201d)
\ninto a bowl. DO YOUR BEST TO KEEP THE BEETS IN NEATLY CUT ROUNDS. Add
\nthe reserved beet juice, rice vinegar and EVOO, season with salt and pepper. Allow
\nthe beets to marinate for at least 30 minutes. Transfer to a squirt bottle with a small
\ntip and save for the presentation. Chill the beets until needed.<\/p>\n

Horseradish dressing:<\/strong>
\n1 large egg
\nJuice of 1 lemon
\n\u00be cup light olive oil
\nTable salt and pepper
\nSour cream, about 1\/2 cup
\nPrepared horseradish, strained of excess liquid, as much as you dare.
\n1\/3 cup thinly chopped chives
\nPlace the egg yolk, lemon juice and generous pinch of Kosher salt & white pepper in
\nthe food processor and process until frothy. Slowly drizzle in the oil until thick, season
\nwell.
\nPlace the mayonnaise in a stainless bowl with sour cream. Mix well.
\nAt service, add enough horseradish to 1-1 \u00bd tbs. of mayo-sour cream mixture. Adjust
\nthe seasonings and 1 tsp. chives.
\nHerb salad:
\n\u00bd cup picked fresh flat leaf parsley leaves
\n\u00bd cup picked fresh tarragon leaves
\n\u00bd cup picked fresh chervil sprigs (bypass this is you\u2019d like too, prep up extra of the
\nothers)
\n\u00bd cup snipped chive, \u00bd inch long bias cut pieces
\nMake sure the herbs are clean (dry) and store them covered with a damp towel.
\nTo order, toss the herb salad with a small amount of EVOO, salt and white pepper.
\nThis will top the mound of crab<\/p>\n

The following ingredients are mixed in a stainless bowl per salad:
\n2oz. cleaned jumbo lump crabmeat (1\/2 lump and 1\/2 Jumbo also makes for a nice
\nmixture) , leaving the lumps as whole as possible, 1# Total
\n2 Tbs. Horseradish dressing
\nEach salad plate:
\n6 thin slices of beets
\n2 Tbs. drained red onions
\n1 Tbs. herb salad, oiled and seasoned
\nDrizzle of EVOO to \u201cset\u201d parameters
\n1 Tbs. beet \u201cvinaigrette\u201d
\n1 -2oz. portion crabmeat mixture<\/p>\n","protected":false},"excerpt":{"rendered":"

Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad Recipe courtesy of Anne Kearney, August 2016 Yields: 8 salads \u2013 light lunch of nice starter for a sit down dinner. Pickled red onions: 1# small red onions, peeled, halved, cored, and thinly julienned I peel then cut the onion in […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1499","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nJumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad - Chef John Folse Culinary Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicholls.edu\/culinary\/2017\/09\/06\/jumbo-lump-crabmeat-horseradish-dressing-chilled-roasted-beets-pickled-red-onions-and-herb-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad - Chef John Folse Culinary Institute\" \/>\n<meta property=\"og:description\" content=\"Jumbo Lump Crabmeat, Horseradish Dressing, Chilled Roasted Beets, Pickled Red Onions, and Herb Salad Recipe courtesy of Anne Kearney, August 2016 Yields: 8 salads \u2013 light lunch of nice starter for a sit down dinner. 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