Cucumber, Celeriac and Citrus Salad with Warm Rock

Name: Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups freshly squeezed orange juice; 2 tablespoons Dijon; 2 minced shallots; 1 tablespoon soy sauce; 2 tablespoons rice vinegar; 1 cup extra virgin olive oil; 1 english cucumber, very thinly sliced; 2 large heads celeriac, peeled and fine julienned; 1 tablespoon olive oil; 1/3 cup sliced scallions; 1 pound rock shrimp, rinsed and patted dry; 2 navel or other large oranges, segmented; 1 grapefruit, segmented; 2 limes, segmented; 1 lemon, segmented; Salt and black pepper, to taste

Servings: persons

4 cups freshly squeezed orange juice
2 tablespoons Dijon
2 minced shallots
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 cup extra virgin olive oil
1 english cucumber, very thinly sliced
2 large heads celeriac, peeled and fine julienned
1 tablespoon olive oil
1/3 cup sliced scallions
1 pound rock shrimp, rinsed and patted dry
2 navel or other large oranges, segmented
1 grapefruit, segmented
2 limes, segmented
1 lemon, segmented
Salt and black pepper, to taste

1
For the Cucumber, Celeriac and Citrus Salad: In a non-reactive saucepan, reduce the orange juice by 80 percent, until a syrupy consistency is reached.
2
Set aside.
3
In a bowl, whisk together the Dijon, soy, vinegar and olive oil.
4
Season with salt and pepper.
5
Toss some of the vinaigrette to coat the celeriac and the rest to coat the cucumbers.
6
Check for seasoning.
7
Using a stainless steel or plastic o-ring (3-inch diameter, 2 inches tall), line with cucumbers then fill with celeriac salad.
8
In a saute pan, add olive oil and caramelize scallions.
9
Add shrimp and season.
10
Cook for 3 minutes and add the citrus, just to warm, 1 minute.
11
Check for seasoning.
12
Top celeriac with warm shrimp.
13
Remove o-ring and drizzle orange syrup around.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups freshly squeezed orange juice, 2 tablespoons Dijon, 2 minced shallots, 1 tablespoon soy sauce, and more.

Yes, Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cucumber, Celeriac and Citrus Salad with Warm Rock Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions