INGREDIENTS:
1 lb. celery root, coarsely grated or julienned
8 oz. cooked bay shrimp
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon chopped capers
1 tablespoon EACH parsley, chives, tarragon, minced
Salt and pepper to taste
METHOD:
In a non-reactive mixing bowl, combine grated celery root and bay shrimp together.
In another mixing bowl, whisk together lemon juice, Dijon mustard, mayonnaise, cornichons, parsley, chives, and tarragon. Season to taste with salt and pepper.
Fold the dressing mixture into celery root and shrimp. Serve salad chilled.
SOURCE: Chef Lionel Le Morvan of Ma Maison Restaurant and Catering
