Edible Monterey Bay

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Shaved Carrot and Fennel Salad with Poached Shrimp, Mizuna and Citrus with a Carrot Vinaigrette

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

3 quarts shaved vegetables
1 quart mizuna
¼ cup carrot vinaigrette
1 pound poached shrimp
1/3 cup pickled carrots, chopped
2 cups oranges, segmented

SHAVED VEGETABLES

3 bunches baby carrots, cleaned
2 heads fennel

Shave all carrots and fennel on a mandolin as thinly as possible and place in ice water for about 15 minutes. Then remove from the water, spin in a salad spinner and reserve.

CARROT VINAIGRETTE

1 quart carrot juice reduced to ½ cup
1/3 cup champagne vinegar
1 cup olive oil
2 tablespoons lime juice
1 tablespoon ginger, chopped
Salt

Combine all ingredients in a food processor and blend until completely mixed.

SHRIMP

Cooking liquid:
¼ gallon water
¼ bottle white wine
½ cup champagne vinegar
½ cup lemon juice
1/3 cup salt
½ cup Old Bay seasoning

ICE BATH

1 cup preserved lemon liquid
½ cup Old Bay seasoning
1/3 cup salt
2 cups water
Ice

Peel and devein the shrimp. Cut all the shrimp in half long-wise. Bring the poaching liquid to a simmer. Place the shrimp in the liquid and cook for 2–4 minutes or until cooked. Then place the shrimp in the ice bath and reserve.

PICKLED CARROTS

1 bunch baby carrots, cleaned and halved lengthwise
1 cup water
1 cup white balsamic vinegar
1 cup rice vinegar
1 cup sugar
¼ cup salt

Bring all liquids to a boil along with the salt and sugar. Pour the boiling liquid over the carrots and cover. When the carrots are cooled, chop them for the salad.

To assemble:

Place the shaved vegetables, mizuna, orange segments, pickled carrots and the shrimp in a large bowl. Add the carrot vinaigrette a little at a time, along with a touch of salt. Toss together and add more vinaigrette, if needed. Divide among five plates.

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At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.