Seafood Salad w/Celery Root &Radicchio
List of Ingredients
This salad is delicious when prepared with the crab meat as described below, or with medium cocktail shrimp, flaked grilled salmon or any fresh poached shellfish.
(Makes 4 servings)
1 large celery root* (about 1 pound)
1 lb jumbo lump crabmeat
1 medium head radicchio (about 6 ounces), quartered, cored and cut into 1/4 inch strips (about 2 cups)
6 large basil leaves, shredded thin
6 tbsp Extra Virgin Olive Oil
juice of 1 lemon
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup cherry tomatoes, quartered
1 lemon, cut into 8 wedges
Fresh basil sprigs
Recipe
1. With a paring knife, remove tough outer peel from celery root. Cut in half, lay halves on the cutting board flat side down and cut them into neat, 1/4 inch slices. Stack a
few of the slices and cut them crosswise into neat 1/4 inch julienne strips. Place them in a large serving bowl.
2. Pick over the crab meat to remove any traces of cartilage or shell, leaving the pieces of crab as large as possible. Add crab, radicchio and basil to bowl with celery
root.
3. Mix olive oil, lemon juice, salt and pepper in a small bowl until thoroughly blended. Pour over salad and toss well to mix. Taste and adjust the seasoning if necessary.
Garnish the salad with the cherry tomatoes, lemon wedges and basil sprigs. Serve at once.
* Celery root, sometimes called celeriac, is a gnarled, pale brown root that comes in all sizes--most are approximately the size of a softball. Occasionally, they will be
sold with celery-like leaves sprouting from the top and rootlets sprouting from the bottom. They are available from fall throughout winter, and sometimes into spring.
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