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Beet and Crab Salad With Candied Bacon
Published: Oct 29, 2009
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From Jeremy Langlois with Houmas House Plantation and Gardens
Serves 4.
For Candied Bacon:
12 strips of bacon
1 cup brown sugar
1 cup white granulated sugar
1. Preheat oven to 350 degrees. In a mixing bowl, combine brown and white sugar. Dredge each strip of bacon in the sugar mixture, being sure that the bacon is coated on each side. Shake off any excess sugar and place bacon on a baking sheet pan.
2. Bake bacon in the oven for 15 minutes or until golden brown. Remove bacon from oven and transfer the strips of bacon onto a clean baking sheet pan and allow the bacon to cool. Serve with Beet and Crab Salad.
For beets:
1/2 lb. fresh beets, peeled
1/2 cup extra virgin olive oil
1. Cut the tops and bottoms off the beets. Toss beets with olive oil, then put in a small roasting pan and fill the pan with water coming a third of the way up the pan.
2. Cover the pan with aluminum foil. Place the pan in the oven and roast at 350 degrees for about 30 to 35 minutes, or until the beets are tender.
For crab:
1 lb. jumbo lump crabmeat, picked
1/4 cup mayonnaise
2 tbls. sour cream
2 tbls. minced shallots
1 tbl. horseradish
Salt and pepper, to taste
In a mixing bowl, toss the crabmeat, mayonnaise, sour cream, shallots and horseradish together. Season the mixture with salt and pepper.
For salad:
3 tbls. extra virgin olive oil
2 tbls. red wine vinegar
2 tbls. balsamic vinegar
2 tbls. fresh lemon juice
2 tbls. Creole mustard
2 tbls. honey
2 tsps. minced garlic
1 tsp. sugar
1/4 cup finely chopped fresh purple basil
Salt and pepper, to taste
8 cups salad greens
1. In a salad bowl, whisk oil, vinegars, lemon juice, mustard, honey, garlic, sugar and purple basil. Season with salt and pepper. Add salad greens and gently toss in the dressing.
2. To assemble, divide the beet slices into equal portions. Cover the center of each plate with the beet slices. Mound the crab salad on one side and lettuce on another, over the beet slices on each plate. Place 3 strips of candied bacon on top of each salad.
