This salad reminds me of a Waldorf salad because of the apples and walnuts. The Parmesan horseradish dressing reminds me of a Caesar salad. The celeriac root gives it a European flavor and the ginger-flavored shrimp turns this salad into an entire meal. All you need is some rustic country bread and a glass of chardonnay. —Sunnycovechef
coarse sea salt
freshly grated parmesan cheese
salt and pepper to taste
The Salad and the Shrimp
celeriac root ( about 1 pound or less)
tart green apple
large head of romaine salad
3 or more tablespoons
large shrimp with tails ( peeled and deveined)
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.
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
The Salad and the Shrimp
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. Sprinkle them with additional lemon juice.
For the shrimp peel and mince the ginger and garlic. Make sure the shrimp is deveined. 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.
To assemble 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.