Best 3 Jersey Royal Salad With Horseradish Cream Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that embodies the essence of spring's bounty: Jersey Royal Salad with Horseradish Cream. This vibrant and refreshing salad showcases the tender, buttery Jersey Royal potatoes, renowned for their delicate flavor and waxy texture. Perfectly complemented by a medley of crisp vegetables, including sugar snap peas, radishes, and asparagus, this salad bursts with a symphony of colors and textures. The pièce de résistance, however, lies in the horseradish cream dressing, a harmonious blend of tangy horseradish, creamy fraiche, and fresh herbs. Together, these elements create a culinary masterpiece that is both light and satisfying, making it an ideal accompaniment to any meal. So, let's embark on a culinary journey and discover the secrets behind this delightful Jersey Royal Salad with Horseradish Cream.
In addition to the main recipe, this article also offers variations that cater to diverse dietary preferences and culinary inspirations. For those seeking a vegan alternative, the dairy-free horseradish cream dressing is a delightful option, while the roasted Jersey Royal potatoes add a touch of warmth and smokiness to the salad. If you're a fan of bold flavors, the bacon vinaigrette adds a savory and slightly smoky dimension to the dish. And for those who prefer a more classic approach, the traditional mayonnaise-based horseradish dressing is a timeless favorite. With its versatility and ability to cater to various tastes, this Jersey Royal Salad with Horseradish Cream is sure to become a staple in your culinary repertoire.
CREAMY HORSERADISH AND GREEN BEAN SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
- Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
- Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.
HORSERADISH SALAD
This is a wonderful jello salad to serve with roast beef. The two seem to go together so well.
Provided by Marsha Gardner
Categories Gelatin Salads
Number Of Ingredients 10
Steps:
- 1. Dissolve lemon and lime jello in boiling water; cool and aside. Add drained crushed pineapple.
- 2. Blend together cottage cheese and mayonnaise and add Jello and sweetened condensed milk, horseradish, lemon juice and salt.
- 3. Stir together and pour into a large jello mold or individual molds. Chill until firm. Unmold and serve.
LIME HORSERADISH SALAD
This recipe was received by a friend and I've used it for so many occasions. The horseradish gives it a particularly pleasant change from so many of the other salads. Try it; I think you'll like it.
Provided by Judikins
Categories < 15 Mins
Time 15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Drain pineapple, reserving the juice.
- Add enough water to the juice to make 2 cups liquid.
- Place Jello in saucepan with the liquid.
- Heat until it is dissolved; do not boil.
- Set aside.
- Mix pineapple, cottage cheese, milk, horseradish, nuts and mayo.
- Pour Jello into this mixture and blend well.
- Pour into a 9"x13" Pyrex dish.
- Refrigerate until set.
- Recipe can be halved and placed in an 8"x8" dish.
Nutrition Facts : Calories 227.5, Fat 15.4, SaturatedFat 3.1, Cholesterol 13.6, Sodium 320.8, Carbohydrate 17.1, Fiber 1.2, Sugar 10, Protein 7.4
Tips:
- Choose the right potatoes: Jersey Royal potatoes are small, waxy potatoes with a delicate flavor that hold their shape well when cooked. If you can't find Jersey Royals, you can use another small, waxy potato, such as fingerling or new potatoes.
- Cook the potatoes properly: The potatoes should be cooked until they are tender but still hold their shape. Overcooked potatoes will become mushy.
- Make the horseradish cream ahead of time: The horseradish cream can be made up to 2 days ahead of time. This will allow the flavors to meld and develop.
- Use fresh herbs: Fresh herbs, such as chives, parsley, and dill, will add a bright, flavorful touch to the salad.
- Serve the salad immediately: The salad is best served immediately after it is made. The potatoes will start to lose their texture if they sit for too long.
Conclusion:
This Jersey Royal salad with horseradish cream is a delicious and refreshing side dish that is perfect for any occasion. The potatoes are tender and flavorful, the horseradish cream is tangy and creamy, and the fresh herbs add a bright, flavorful touch. This salad is sure to be a hit with your family and friends.
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