Jersey Royal Salad With Horseradish Cream Recipes

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

HORSERADISH POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool.
• Mix sour cream, mayonnaise, red onion, celery, vinegar, horseradish, parsley, dill, sugar, salt, and pepper together in a large bowl. Stir in cooled potatoes. Fold in eggs and bacon. Cover and chill until serving.

JERSEY ROYAL SALAD WITH HORSERADISH CREAM

Steps:

• Drop the potatoes into a pan of salted boiling water, then boil for about 10 mins until tender. Drain and allow to cool slightly.
• Mix the horseradish sauce with the crème fraîche, then add this to the warm potatoes along with the radishes and chives or spring onions. Season, then mix well to coat.

HORSERADISH DRESSING

Steps:

• Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl.
• Season to taste with salt and pepper.

LIME HORSERADISH SALAD

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.

HORSERADISH-CHEDDAR CHICKEN SALAD

Steps:

• Combine chicken, onions, Cheddar cheese, mayonnaise, horseradish, onion powder, garlic powder, salt, and pepper in a bowl. Mix well. Serve warm or chilled.