Chef Jeffery Jake developed this recipe as a unique first course salad that pairs sautéed shrimp with a mélange of enoki mushrooms, kohlrabi, and microgreens.
A number of specialty products are used in this recipe, but substitutions are possible. If yuzu vinegar is not available, use rice wine vinegar; add 1 tablespoon of fresh lemon juice to regular olive oil if you can't find lemon oil. Microgreens are an assortment of tiny lettuce sprouts; if you can't find them, substitute radish or sunflower sprouts.
12 raw shrimp (#21-25), peeled and de-veined
1/4 cup lemon olive oil
1/4 cup fresh basil chiffonade, divided
Sea salt and freshly ground pepper, to taste
1 cup Yuzu Vinaigrette (recipe below)
3 kohlrabi bulbs, peeled and thinly sliced
4 ounces enoki mushrooms
1/2 cup microgreens
2 teaspoons truffle oil
Yuzu Vinaigrette:
1/4 cup plus 2 tablespoons yuzu vinegar
2 tablespoons soy sauce
1/2 cup extra-virgin olive oil
1 shallot, finely minced
1 teaspoon fresh tarragon (clipped with scissors)
Sea salt and freshly ground pepper, to taste
To make the shrimp: Make a marinade by combining the lemon oil, half the basil, salt, and pepper. Add the shrimp and marinate for 2 hours.
Heat a nonstick skillet over medium-high heat. Remove the shrimp from the marinade and sautŽ over medium-high heat, 3 to 4 minutes. Remove the shrimp from the pan and set aside.
To make the Yuzu Vinaigrette: Mix vinegar, soy, olive oil, and shallots together. Add tarragon and season with sea salt and pepper to taste.
Place the kohlrabi, enoki mushrooms, basil, and microgreens in a bowl. Toss with some of the vinaigrette. Season with sea salt and freshly ground pepper.
To serve, place a small amount of the kohlrabi salad on center of each plate. Arrange shrimp on top, then layer more salad on top of the shrimp. Drizzle with truffle oil and a sprinkle of coarse sea salt.
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