Discover new ingredients such as celery root. Serve this impressive light salad as a first course. Can be made hours ahead and assembled when ready to serve. This recipe was demonstrated by Chef Jost at the Fairmont Le Chateau Montebello, Ultimate Girls Getaway this month.
8oz Small Shrimp cooked
8oz Celery Root (approximately ½ a Celery Root)
1 Green Apple
½ cup Light Mayonnaise
1 tsp. Curry powder
2 teaspoons each finely chopped Chives, Dill, Parsley
½ tsp. salt
3/4 cup Parmesan Cheese, shredded.
Cut the Shrimps into chunks
Peel the celery root. Cut in half and slice into thin julienne slivers. (Or cut ½ celery root into quarters and chop in a food processor.)
Remove core and dice apple into small pieces. (Or cut into quarters and chop in a food processor).
Mix shrimps, celery, diced apple, mayonnaise, curry powder and herbs. Place covered in refrigerator.
Use a non-stick baking sheet, spread the parmesan cheese in to 3 inch circles (aprox 2 Tablespoons of shredded cheese for each circle) Baked at 375 degrees until the cheese in golden brown about 6-7 minutes
Let cool then gently lift from the cookie sheet using a spatula.
At serving time, divide the shrimp salad on 6 salad plates. Form into the shape of a circle. Top each plate with a parmesan crisp.
Makes 6 servings
