Smoked Scallop and Celery Root Salad

Ingredients

• 2 small celery roots, trimmed and peeled
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 ½ teaspoons salt
• Freshly ground pepper to taste
• ½ pound smoked scallops
• 4 teaspoons chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    84 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 13 milligrams cholesterol; 902 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Coarsely grate 1 celery root and julienne the other. Bring a medium-size pot of water to a boil and blanch the julienned celery root until tender, about 2 minutes. Drain. Whisk together the lemon juice, olive oil, salt and pepper. Toss 2/3 of the lemon mixture with the grated celery root and the rest with the julienned one.
2. Divide the grated celery root among 4 plates, mounding it in the center. Arrange the julienned celery root around it. Top with the scallops and sprinkle with parsley. Serve immediately.

10 minutes