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.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
