Yukon Gold Potato, Baby Beet And Crab Salad

1 Medium Bulb fennel
Drizzle of olive oil
Salt
Freshly ground black pepper
1/2 Pound Assorted baby beets; rinsed and wiped clean
1/2 Pound Yukon Gold potatoes; scrubbed and thinly sliced
1 Cup Homemade mayonnaise
2 Teaspoon Dijon mustard
One lemon; Juice of
1/2 Cup Minced red onion
2 Tablespoon Freshly grated horseradish; blanched
1 Teaspoon Minced garlic
1 Tablespoon Chopped parsley
1 Tablespoon Chopped tarragon
1 Pound Lump crab meat; picked over for cartilage
1 Small Celery root; peeled and cut into thin rings

Preheat the fryer. Preheat the oven to 400 degrees F. In a mixing bowl, toss
the fennel with the olive oil, salt and pepper. Place on a small baking
sheet and roast until caramelized, about 30 minutes. Remove from the oven
and cool. Place the beets in a saucepan and cover with water. Season with
salt and pepper. Bring the liquid to a boil, reduce the heat to medium and
cook until tender, about 8 to 10 minutes. Drain and cool in an ice bath.
Remove and drain on paper towels. Slice the beets in half. In another
shallow bowl, toss the beets with olive oil, salt and pepper. Set aside.
Place the potatoes in a saucepan, over medium-high heat and cover with
water. Season with salt. Bring the water to a boil, reduce heat the medium
and simmer until tender, about 4 to 6 minutes. Drain and cool in an ice
bath. Remove and dry on paper towels. Toss the potatoes with olive oil, salt
and pepper. Set aside. In a mixing bowl, combine the mayonnaise, mustard,
lemon juice, onions, horseradish, garlic, parsley, and tarragon. Mix until
fully incorporated. Season with salt and pepper. Add the crabmeat and mix
well. Season with salt and pepper. Fry the celery root slices until golden
brown. Remove and drain on paper towels. Season with salt and pepper. To
serve, fan the slices of potatoes in the center of each serving plate. Mound
the crab salad in the center of the potatoes. Place the beets and fennel
around the salad. Garnish the top of the crab salad with the fried celery
root chips. Garnish with parsley.

Yield: 6 servings