Shrimp Salad with Pickled Kohlrabi and Black Quinoa
Salads • European
Description
In this salad by Chef John Smith from a popular American restaurant, quinoa adds heartiness. If you can't find black quinoa during the holiday season, regular yellow-golden quinoa will work as well, but the addition of dark quinoa creates a special effect: the black grains resemble caviar in the salad mixture. Pickled kohlrabi is also an important decorative element. Thinly sliced and marinated in beet juice with spices, it loses its residual bitterness, while the crunchy magenta circles resemble Christmas ornaments.
Ingredients
- Tiger shrimp in brine 15 pieces
- Sweet Chili Sauce 0 fl oz
- Romaine lettuce 5 oz
- Quinoa 0 oz
- Kohlrabi 0 oz
- Snap Peas 0 oz
- Yogurt powder 5 oz
- Tahini 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Chervil to taste
Step-by-Step Guide
Step 1
Peel the shrimp and sauté them in vegetable oil for 8–10 minutes until cooked through.
Step 2
Remove from heat, pour in sweet chili sauce, and let it marinate while you prepare the other ingredients.
Step 3
Thinly slice the kohlrabi, use a cutter to punch out coin-shaped rounds, and marinate in a mixture of vinegar, beet juice, salt, and sugar while you prepare the rest.
Step 4
Wash the salad leaves, dry them, and tear them into large pieces by hand.
Step 5
Cook black quinoa in boiling salted water for 15 minutes until tender.
Step 6
Mix the yogurt with tahini, season with salt, and dress the salad leaves with cooked quinoa using this sauce.
Step 7
Drop the pea pods into boiling salted water for 30 seconds, then transfer them to ice water to preserve their color.
Step 8
Assemble the salad on a plate. Start by placing the quinoa leaves, then top with the shrimp. Add the peas and pickled kohlrabi, making sure to dry them off first.
Step 9
Drizzle the salad with olive oil and add a couple of sprigs of chervil.
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