2 Free Articles Remaining (through 05/02/20)

From the October/November 2017 issue
Serves 4


For the slaw:

  • 2 small-medium celery roots, peeled and cut into matchsticks
  • 2 medium sweet apples, such as Gala or Pink Lady, cored and cut into matchsticks
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup mayonnaise
  • 2 TBSP fresh lemon juice
  • 1 TBSP prepared horseradish (or more to taste)
  • 2 tsp finely chopped tarragon
  • 1 tsp finely grated lemon zest
  • Sea salt and black pepper, to taste


For the shrimp and green beans:

  • 1 pound green beans
  • 2 TBSP extra-virgin olive oil, divided use
  • 1 TBSP balsamic vinegar
  • Sea salt and black pepper, to taste
  • 1 pound peeled and deveined shrimp, tails removed
  • 1 tsp finely grated lemon zest


Make the slaw:

  1. In a large bowl combine the celery roots, apples, and dried cranberries (if using).
  2. In a separate bowl whisk together the mayonnaise, lemon juice, horseradish, tarragon, and lemon zest. Pour over the salad and toss to coat.
  3. Season to taste with salt and pepper. A
  4. dd more horseradish if desired.
  5. Cover and refrigerate while you proceed.

Make the shrimp and green beans:

  1. Preheat the oven to 400ºF.
  2. Line 2 baking sheets with parchment paper.
  3. Scatter the green beans on one baking sheet.
  4. Drizzle with 1 tablespoon of olive oil, the vinegar, and a pinch of salt and pepper. Toss to coat.
  5. Roast for 15 minutes.
  6. While the beans roast, toss the shrimp with the remaining 1 tablespoon olive oil, lemon zest, and a pinch of salt and pepper in a large bowl.
  7. Place the shrimp in an even layer on the remaining baking sheet.
  8. After the beans have roasted for 15 minutes, add the shrimp to the oven and continue roasting the beans and the shrimp for 5 minutes or until the shrimp are pink and cooked through.
  9. Serve with the slaw.