Recipes
Photo by Alan Richardson
Warm Rock Shrimp and Celery Root Salad
Episode 126: Five-Herb Vinaigrette
When I worked at Fauchon, the fancy-food emporium in Paris, the staff was allowed to eat at a cafeteria supplied with food that hadn't sold. This wasn't a hardship; we enjoyed incredible dishes like truffled lobster in aspic and duck with exotic fruit. I, however, always made a beeline for the céleri rémoulade, a traditional pairing of crunchy celery root and a creamy sauce. I loved it, particularly dolloped onto crusty bread, with which I'd make my own "gourmet" sandwich. (Whenever I did this, the chef de cuisine would look at me with disdain—the polite word for it.)
This delicious warm salad owes its birth to my passion for celery root, which is as good heated as raw. Stir-fry with shrimp, tomatoes, and Five-Herb Vinaigrette, turn onto a plate, and there's your lovely dish.
Serves 4
Ingredients
1⁄2 pound mixed salad greens
2 tablespoons extra-virgin olive oil
1 pound rock shrimp, rinsed and dried, or peeled medium shrimp cut in thirds
Kosher salt and freshly ground black pepper to taste
1⁄4 cup thinly sliced scallions, white and green parts
2 medium celery roots, peeled and cut into 1⁄8-inch matchsticks
3⁄4 cup Five-Herb Vinaigrette (page 122)
2 large tomatoes, cut into 1⁄4-inch dice
Directions
- Divide the greens among 4 plates.
- Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat. Add the shrimp, season with salt and pepper, and stir-fry until no longer raw-looking, about 1 minute. Add the scallions and celery root and stir-fry until just beginning to soften, 2 to 3 minutes. Add 1⁄2 cup of the vinaigrette and toss. Remove from the heat, add the tomatoes, and correct the seasoning with salt and pepper.
- Place mounds of the shrimp mixture on the greens. Drizzle the salad with the remaining 1⁄4 cup of vinaigrette and serve.
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