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Five-Herb Vinaigrette & Shrimp
Salad
Source: Chef Ming Tsai, adapted from Simply Ming
With any great salad there is a great vinaigrette!
A basic vinaigrette blends an acid, usually vinegar, lemon juice, etc.,
with oil, salt, pepper and other seasonings. Canola oil, which is light
in colour, texture, and taste is ideal for vinaigrettes. It allows for
a smooth mouth feel without heaviness. The vinaigrette remains clear
and free running when refrigerated.
Ingredients for Five-Herb Vinaigrette
- Lasts 2 weeks, refrigerated
- 1/4 cup Dijon mustard 50 mL
- 1/4 cup minced shallots 50 mL
- 1 cup rice white vinegar 250 mL
- 2 tablespoons Chinese black vinegar, or balsamic
vinegar 25 mL
- 2 tablespoons mirin 25 mL
- 1 tablespoon sugar 15 mL
- 2 tablespoons dried mint 25 mL
- 2 tablespoons dried cilantro 25 mL
- 2 tablespoons dried basil, preferably Thai 25 mL
- 1 teaspoon dried thyme 5 mL
- 2 tablespoons dried tarragon 25 mL
- 2 cups canola oil 500 mL
Instructions for Five-Herb Vinaigrette
1. In a medium nonreactive bowl, combine the mustard,
shallots, vinegars, mirin, sugar, mint, cilantro, basil, thyme, and
tarragon.
2. Whisk in the canola oil. Use or store.
Yield: 3 1/2 cups
Baby Shrimp and Celery Root
Salad
Ming says, "When I worked at Fauchon, the fancy-food emporium in
Paris, the staff was allowed to eat at a cafeteria supplied with food
that hadn't sold. This wasn't a hardship; we enjoyed incredible dishes
like truffled lobster in aspic and duck with exotic fruit. I, however,
always made a beeline for the celeri remoulade, a traditional pairing
of crunchy celery root and a creamy sauce. I loved it, particularly
dolloped onto crusty bread, with which I'd make my own "gourmet"
sandwich. (Whenever I did this, the chef de cuisine would look at me
with disdain - the polite word for it.) This delicious warm salad owes
its birth to my passion for celery root, which is as good heated as
raw. Stir-fry with shrimp, tomatoes, and Five-Herb Vinaigrette, turn
onto a plate, and there's your lovely dish.
Ingredients for Shrimp Salad
- 1/2 lb mixed salad greens 250g
- 2 Tbsp canola oil 45 mL
- 1 lb baby shrimp, rinsed and dried, or peeled medium
shrimp cut in thirds 500g
- Kosher salt and freshly ground black pepper to
taste
- 1/4 cup thinly sliced scallions, white and green
parts 50 mL
- 2 medium celery roots, peeled and cut into 1/8
-inch matchsticks 2
- 3/4 cup Five-Herb Vinaigrette 175 mL
- 2 large tomatoes, cut into 1/4 -inch dice 2
Instructions for Shrimp Salad
1. Divide the greens among 4 plates.
2. Heat a wok or large saute pan over high heat. Add
the oil and swirl to coat. Add the shrimp, season with salt and pepper,
and stir-fry until no longer raw-looking, about 1 minute. Add the scallions
and celery root and stir-fry until just beginning to soften, 2 to 3
minutes. Add 1/2 cup of the vinaigrette and toss. Remove from the heat,
add the tomatoes, and correct the seasoning with salt and pepper.
3. Place mounds of the shrimp mixture on the greens.
Drizzle the salad with the remaining 1/4 cup of vinaigrette and serve.
Yield: 4 servings
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Based on 1 Tbsp/serving |
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Calories |
480 |
cal |
Total Fat |
38 |
g |
Saturated Fat |
3.5 |
g |
Cholesterol |
170 |
mg |
Protein |
26 |
g |
Carbohydrates |
11 |
g |
Fibre |
4 |
g |
Sodium |
400 |
mg |
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