the Fennel Remoulade
together 1/3 cup mayonnaise and 1/3 cup crem
fraiche, 1-2 tablespoons of drained minced nonpareil
spanish capers, 2 teaspoons Dijon mustard, 1
1/2 tablespoons each (chervil, tarragon, italian
parsley and chives) 1 tablespoon chopped shallots.
Cook until tender but still crunchy 1 pound
of diced fennel. Keep both in the refrigerator
until the fennel is cool, then fold the fennel
into the remoulade mixture. Season to taste
and let stay in the refrigerator for at least
2 hours to let the flavors develop.
the Roasted Beets
1 1/2 pounds of beets (trim the stems) but leave
the skin on. Toss the beets with 2 tablespoons
of olive oil and 2 tablespoons of water, salt
and pepper. Do this over a large piece of aluminum
foil. Lift the edges of the aluminum foil and
wrap. Place on a baking pan and roast for about
1 1/2 hours. Let cool enough to handle then
rub off the skin with a paper towel.
the Beet Chips
Slice thinly the beets using a mandoline. Set
the oven to 350F. In a bowl coat with olive
oil and salt. Lay the beet slices (single layer)
on parchment paper and roast on one side till
crisp. Turn the beet slices over and finish
until the desired effect is achieved.
Serve this dish alone as a first course or as
a main dish accompanied by fish or meat