My Derby Party

Louisiana Crawfish And Beet Salad

Recipe by Justin Devillier 
La Petite Grocery, New Orleans, LA

Serves 10

Marinated Beets

  • 5 medium sized red beets
  • 1.5 cups water
  • 1/4 cup rice vinegar
  • 1 cup olive oil
  • salt 
  • pepper

Heat oven to 375°F.  Cut the tops and bottoms off the beets. Place in a roasting pan and add just enough water to come quarter inch up the sides of the beets. Cover with foil and bake until fork tender (about 45min to an hour). Remove foil and let cool just enough to handle. Using the pad of your thumbs ( you may want to wear gloves to avoid being caught red handed), the skin will easily slip off. Pour the water from the roasting pan in a bowl and mix with the vinegar and olive oil. Add salt and pepper to taste. Slice the beets and place them in the vinaigrette to marinate. Cover and refrigerate overnight. 

Quick Pickled Onions

  • 1 1/2 tablespoons salt
  • 1 cup water
  • 1 cup white wine vinegar
  • 5 slices of orange zest
  • 1 tsp coriander seeds
  • 1 tsp white peppercorns
  • 2 lbs onions

Fine Julienne the onions and place in a large bowl. Add 1 tablespoon of salt and toss to coat. Let stand for 30 minutes. Meanwhile, place the remaining 2 teaspoons salt, water, vinegar, zest, coriander, and peppercorns in a medium pot and bring to a boil. Remove from the heat and cool to room temperature. Place the onions in a colander and rinse thoroughly under cold running water. Rinse the bowl and return the onions to the bowl and add the brine.  Cover and refrigerate overnight. 


  • 1 cup homemade mayonnaise
  • 1 cup creme fraiche 
  • 1/4 cup minced chives
  • 1/2 cup freshly grated horseradish 
  • Salt 
  • Fresh ground white pepper
  • 1 pound cooked Louisiana crawfish tails, patted dry
  • Chervil
  • Tarragon
  • Parsley

In a large bowl, combine mayonnaise, creme fraiche and chives. Add 1/4 cup horseradish, and taste, add additional to suit your taste. Season well with salt and pepper. Gently fold in the crawfish. The mixture should be wet but not soupy.

Top with fresh herbs such as chervil tarragon and parsley.