Celery Root Remoulade with Mediterranean Shrimp Salad
Share this recipe with your friends!
Makes 8 servings
More Americans should be familiar with celery root, which is increasingly available at supermarkets. While its leaves look like celery, it is not actually related. Nor is it the prettiest tuber in town, this big, brown ball looks forbidding, but it has some of the tastiest flesh you'll ever enjoy. A marinade of salt and lemon juice tenderizes the tough celery root shreds, and readies it for a wonderful mayonnaise dressing.
Lemon Vinaigrette
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup olive oil (not extra virgin)
Salt and freshly ground black pepper, to taste
Celery Root
2 pounds celery root
3 tablespoons fresh lemon juice
1 teaspoon fine sea salt
1/2 cup mayonnaise, preferably homemade (see Note)
2 teaspoons Dijon mustard
2 tablespoons chopped fresh parsley or chives, or a combination
Shrimp Salad
1 pound cooked, peeled, and coarsely chopped medium shrimp
1 pint "grape" or cherry tomatoes, halved
1/2 English (seedless) cucumber, unpeeled and cut into 1/2-inch dice
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Frisée or chicory leaves, for garnish
- To make the vinaigrette, whisk the lemon juice, mustard, and sugar in a bowl. Gradually whisk in the oil. Season with salt and pepper.
- To prepare the celery root, pare the brown skin from the celery root with a paring knife. Do not aggravate yourself by digging out every last bit of skin, especially where the root is gnarly, and just cut it away and discard it. Cut the celery root into wedges and cut away any soft, spongy areas in the center. (Do not rinse the celery root before paring, as any dirt clinging to the skin will quickly turn into mud, and you will regret it.) Cut the celery root into julienne using a mandoline, the large shredding blade of a food processor,
or some other slicer. Toss with the lemon juice salt in a medium bowl. Cover and let stand for at least 30 minutes and up to 2 hours. Mix with the mayonnaise and mustard. Cover and refrigerate until ready to serve, up to 1 day. When ready to serve, season lightly with more salt and the pepper, but be careful as the marinating salt and mustard may have provided enough seasoning.
- Just before serving, toss the shrimp, tomatoes, cucumber, and parsley with most of the vinaigrette. Season with salt and pepper.
- To serve, for each serving, mound a serving of the celery root on one side of the plate, and the shrimp salad on the other. Garnish with the frisee. Drizzle drops of the vinaigrette around the salad. Serve chilled.
Homemade Mayonnaise: Place 1 whole egg, at room temperature, in a food processor. Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and a few grinds of pepper. Mix 1 cup vegetable oil with 1/2 cup olive oil (not extra-virgin oil). With the machine running, slowly dribble the oil through the feed tube. This should take at least 90 seconds. Season with additional salt and pepper. (The mayonnaise can be prepared up to 5 days ahead, covered and refrigerated.)
|
