Plan Your Own Derby Party

Louisiana Crawfish And Beet Salad

Serves 10
  • 5 medium sized red beets
  • 1 1/2 cups water
  • 1/4 cup rice vinegar
  • 1 cup olive oil
  • salt 
  • pepper

Cut the tops and bottoms off the beets. Place in a roasting pan and add just enough water to come about a quarter inch up the sides of the beets. Cover with foil and bake at 375 until they are fork tender (about 45min to an hour). Remove foil and let cool on the counter top until cool enough to handle. Peel using the pad of your thumbs ( you may want to wear gloves to avoid being caught red handed). The skin should slide right off. Mix the water from the roasted beets with the vinegar and olive oil. Add salt and pepper to taste. Slice the beets and place them in the vinaigrette to "marinate". Place in the refrigerator and chill.

For the onions:
  • 4 teaspoons salt
  • 1 cup water
  • 1 cup white wine vinegar
  • 5 slices of orange zest
  • 1 teaspoon coriander seeds
  • 1 teaspoon white peppercorns
  • 2 pounds onions

Fine Julianne the onions and place in a large bowl. Add 1 Tbs of salt and toss to coat. Let stand for 30 minutes. Meanwhile, place the remaining ingredients in a medium pot and bring to a boil. Turn off immediately. Let cool to room temperature. Rinse the salt off the onions and combine with the pickle brine. let sit over night in the refrigerator.

For the Crawfish: 
  • 1 cup of homemade Mayonnaise
  • 1 cup of creme fraiche 
  • 1/4 cup of minced chives
  • 1/2 cup fresh horseradish  
  • salt 
  • white pepper
  • 1 pound of Louisiana crawfish tails

Combine mayo, creme fraiche and chives. Add horseradish to taste. Season well with salt and pepper. Gently fold in the crawfish. The mixture should be wet but not soupy and not dry.

Top with fresh herbs such as chervil tarragon and parsley.