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Beetroot, Celeriac, and Scallop Salad

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The addition of Nova Scotia scallops makes this easy recipe fancy enough for company.

Recipe courtesy of Renée Lavallée, The Canteen.

Ingredients:

For the vinaigrette:
  • 1 cup (250 ml) olive oil
  • 1/2 cup (125 ml) walnut oil
  • 1/2 cup (125 ml) apple cider vinegar
  • 1/4 cup (60 ml) honey
  • 1/4 cup (60 ml) lemon juice
  • salt and pepper, to taste
For the salad:
  • 1 celery root/celeriac, peeled, julienned
  • 1 golden beet, peeled, julienned
  • 1 candy cane beet, peeled, julienned
  • 1 firm, tart, red apple, julienned
  • 1/2 cup (125 ml) dried cranberries
  • 1/2 cup (125 ml) chopped flat leaf parsley
  • zest of 2 lemons
For the scallops:
  • 3 fresh or frozen scallops (10/20 size) per serving
  • grapeseed oil, for frying
  • salt and pepper, to taste

Directions:

1. Blend vinaigrette ingredients well together. 2. Toss salad ingredients, dress with vinaigrette right away to ensure that apples do not turn brown. 3. Fry scallops at high heat, about 3 minutes, and season. 4. Place scallops on salad. Serve 4 to 6.

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