Celery Root ( Celeriac) Salad with Ginger Shrimp
Choose a firm celeriac that feels heavy. Some people say the smaller ones have more flavor. I usually buy the larger ones. This salad becomes very elegant if you use large prawns.
(makes 4 to 6 servings)
1 to 2 celeriac roots (about 1 pound or less)
coarse sea salt
1 tsp table salt
1 tart green apple
1 head of romaine lettuce
½ cup toasted walnuts
3 or more TBS lemon juice
1 garlic clove (1 tsp peeled)
½ tsp coarse sea salt
1/3 cup (100g) mayonnaise
1/3 cup (100g) European yogurt
2 TBS prepared horseradish in a jar
½ cup milk
1¼ cup (50g) freshly grated parmesan cheese
¼ tsp Worcester sauce
several drops tabasco sauce
salt and pepper to taste
16-20 large peeled shrimps with tails
3 TBS olive oil
1 tsp finely minced garlic
1 TBS (30g, 1.5 ounce) minced ginger
I use Trader Joe’s European nonfat yogurt and I use a micro grater to grate the parmesan cheese, which gives it a light and fluffy texture. I grate the cheese this way because it is less dense than usual, hence a lighter dressing. You don't want to overpower the flavor with too much cheese. 50 grams is 1.7 ounces. Mash the garlic with the sea salt. Add the rest of the ingredients and season with salt and pepper. The dressing can be kept in the fridge for several days and can be used on any salad.
Roast the walnuts in a preheated 350 degree oven for 12-15 minutes. Let them cool.
Using a sharp knife, cut both ends of the celeriac, then peel the rhino-tough skin. There will be a lot of peelings and roots for the compost pile. Slice the celeriac and then cut the slices into approximately ¼-inch thick and 2-inch long sticks. You will end up with different sizes, I'm just giving you an estimate. Think thicker Julienne strips. Immediately after cutting the celeriac sticks, put them in cold water with either vinegar or lemon juice. You can use a mandolin slicer, but I did it by hand. Bring a large pot of salted (about 1tsp salt or more ) water to a boil. Add the celeriac sticks and bring to boil again. Immediately drain the celeriac into a colander and rinse with cold water. You want the sticks to be still crunchy. Drain the celeriac again and let it cool and dry. I kept mine in a container for several days, I sprinkled them with additional lemon juice.
Peel and mince the ginger and garlic. Make sure the shrimp is deveined. Rinse the shrimp and dry with kitchen towels. My husband does not believe in rinsing the shrimp because it washes out the flavor of the shrimp. Heat the the oil in a large frying pan. Depending on the size of the shrimp, sauté them for several minutes until they turn pink. Please, do not overcook your shrimp. If the shrimp are very large, wait a minute before adding the garlic and the ginger. Since mine were medium-sized, I added all the ingredients and sautéed my shrimp for about three minutes or less.
Assembling the salad
Separate the leaves of the romaine and rinse them to remove any dirt. I used my salad spinner to dry them. Tear the leaves into bite-sized pieces. Wrap them in a towel and they will keep in the fridge for several days. Cut the apple into small slices (I didn't peel my apple). Mix the celeriac, lettuce and apples with half or less of the dressing. Sprinkle with the crushed walnuts and top with the shrimp. Serve extra dressing on the side. Since I had more than I needed, I served my salads over several days, keeping all the ingredients separate and mixing it with the dressing shortly before serving One night I served the salad without the shrimp.
recipe from a German Magazine
adapted by © Sunnycovechef