King Crab With Celeriac Apple And Beet Salad Recipes

KING CRAB WITH CELERIAC, APPLE, AND BEET SALAD

Steps:

• Place beets in a medium saucepan. Add enough water to cover and a generous amount of salt. Bring to a boil over high heat and cook until beets are tender and easily pieced with the tip of a paring knife, about 1 hour. Drain and rinse beets under cold water; peel and pat dry. Cut beets in half lengthwise and thinly slice on a mandoline.
• Place a 9-by-6-inch piece of parchment paper on your work surface, with short ends parallel to edge of work surface. Starting at the top of the parchment paper, lay slices of yellow beets across the top of the parchment, slightly overlapping one another, and extending over the top and sides of the parchment. Using the red beets, place a second row of beets, slightly overlapping each other, so that they overlap the layer of yellow beets by half, and extend over the sides of the parchment. Continue layering process, alternating yellow and purple beets, until parchment is covered with beets. You may not need to use all the beets. Trim beets to size of parchment paper.
• Cover beets with an 11-by-8-inch sheet of parchment paper and carefully invert beets onto second piece of parchment. Remove first piece of parchment and discard. Using a very sharp knife, cut layered beets lengthwise on parchment into 4 equal strips; set aside.
• Place orange peel and juice in a small saucepan over medium heat. Cook until juice is reduced to about 2 tablespoons. Transfer orange mixture to a medium bowl and whisk in olive oil, lemon juice, and mustard; season with salt and pepper. Set vinaigrette aside.
• Place celeriac and apples in a medium bowl; drizzle over 3 tablespoons of vinaigrette and season with salt. Toss until well combined.
• Carefully invert one of the strips of beets onto each of 4 serving plates; peel off parchment and discard. Divide celeriac mixture between the 4 plates. Top each with 3 1/2 ounces crab meat. Garnish with mache and orange peel; drizzle with remaining vinaigrette. Serve immediately.

CELERY-ROOT AND BEET SALAD

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
• While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
• Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
• Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.