Shrimp and Kohlrabi Salad


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
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 sautee 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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