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
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, tarragon. Season to taste with salt and pepper.
Fold dressing mixture into celery root and shrimp. Serve salad chilled.
Chef Lionel Le Morvan
Ma Maison Restaurant and Catering
9051 Soquel Drive
Aptos, CA 95003
Toyota Farm to Table Tour event at Aptos Farmers Market, April 2011