1 stalk celery, thinly sliced
14 oz jarred hearts of palm, sliced
1 bunch small red radishes, thinly sliced
greens from one bunch radish, torn (if large)
for the dressing:
1 shallot, minced
1 clove garlic, minced
1/2 cup mayonnaise
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons horseradish
2 tablespoons lemon juice
1/4 teaspoon celery seed
zest from 1 lemon
salt
freshly ground black pepper
for the shrimp:
2 lb large shrimp
1 1/4 cup water
2 bay leaves
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
Directions:
Bring the water, bay leaves, peppercorns and mustard seeds to a boil in a large, lidded pot. Add shrimp. Cover and boil until fully cooked. Drain. Allow to cool slightly then peel. Place the shrimp in a large bowl. Set aside to cool further. Whisk together the dressing ingredients in a small bowl. Set aside. Add the celery, hearts of palm, radishes and greens to the shrimp. Toss to evenly distribute all ingredients. Drizzle with dressing, toss again to coat. Refrigerate 30 minutes to 2 hours prior to serving.

The picture looks delicious and I am so grateful for another way I can use hearts of palm. They are delicious. Thank you for sharing.
ReplyDeleteSounds Delicious! I’ve been waiting for some radishes so I could roast them. I’m not used to eat raw radish alone unless they’re combined with a salad.
ReplyDeleteOh this just sounds so delicious! I love hearts of palm and radishes are so maligned! Your dressing sounds yummy too. Thanks!
ReplyDelete