Description
A recipe for Warm Rock Shrimp and Celery Root Salad

Ingredients

• 1/2 pound mixed salad greens
  
• 2 tablespoons canola oil
  
• 1 pound rock shrimp, rinsed and dried, or peeled medium shrimp cut in thirds
  
• Kosher salt and freshly ground black pepper to taste
  
• 1/4 cup thinly sliced scallions, white and green parts
  
• 2 medium celery roots, peeled and cut into 1/8-inch matchsticks
  
• 3/4 cup Five-Herb Vinaigrette
  
• 2 large tomatoes, cut into 1/4-inch dice

Preparation
1. Divide greens among 4 plates.

2. Heat wok or large sauté pan over high heat. Add canola oil and swirl to coat. Add shrimp seasoned with salt and pepper, and stir-fry until no longer raw-looking, about 1 minute. Add scallions and celery root and stir-fry until just beginning to soften, about 2 to 3 minutes. Add 1/2 cup vinaigrette and toss. Remove from heat, add tomatoes and correct seasoning with salt and pepper.

3. Place mounds of shrimp mixture on greens. Drizzle salad with remaining 1/4 cup vinaigrette and serve.

All recipes adapted from Simply Ming

Nutrition
no information available

Serves
Serves 4

Variations
no information available