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What You Need
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• 3 stalks celery, 1 quartered, 2 thinly sliced
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• 3 small cloves garlic, 2 smashed, 1 chopped
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• Juice of 1 lemon
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• Salt and ground pepper
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• 8 oz baby carrots, halved lengthwise
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• ¾ lb small shrimp, peeled and deveined
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• ½ lb sea scallops, halved horizontally
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• 1 avocado, halved, pitted and peeled
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• 2 romaine lettuce hearts, torn
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• 1 Tbsp. capers, plus 1 Tbsp. brine from the jar
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• 2 cups croutons
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• 1 Tbsp. mayonnaise
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How You Make It
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Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups of water and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water. Ladle out 1.3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops. Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, ½ tsp. salt and pepper to taste. Toss with the salad and season with salt and pepper.
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