-- Prepare suggested quinoa and begin to simmer - 10 minutes
-- Meanwhile, prepare salad recipe and serve - 20
Cannellini Celery Root Salad With Shrimp
1 celery root (or celeriac), about 1 lb
1 (19-oz) can cannellini beans (rinsed and drained)
3 oz baby arugula leaves (3 cups packed)
2 tablespoons white truffle (or regular) balsamic glaze
4 tablespoons extra-virgin olive oil, divided
1 tablespoon lemon juice
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 1/2 tablespoons minced garlic
1 1/2 lb large peeled/deveined shrimp (thawed)
-- Trim rough skin from celery root.
-- Cut celery root into very thin slices; stack slices and cut into thin lengthwise strips 1/8-inch-wide (about 2 cups).
1. Combine in medium bowl, celery root, beans, arugula, balsamic glaze, 2 tablespoons oil, lemon juice, and 1/4 teaspoon each salt and pepper.
2. Heat 2 tablespoons oil in large nonstick skillet on medium-high 2¬¬-3 minutes. Add garlic and shrimp; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir 2-4 minutes or just until shrimp begin to turn pink and opaque.
3. Add shrimp (and pan juices) to salad; toss to blend and serve.
-- Complete your meal with a seasoned quinoa blend, a crusty baguette, fresh fruit juice, and carrot cake.
-- Celery root (or celeriac) has a flavor that is a cross between strong celery and parsley; it can be grated or shredded and eaten raw in salads.
-- Use a mandoline to make quick work of cutting the matchsticks. Or try the large holes of a box grater, using long strokes for longer strips.