{"id":8281,"date":"2011-04-09T19:04:26","date_gmt":"2011-04-09T19:04:26","guid":{"rendered":""},"modified":"2011-04-09T19:04:26","modified_gmt":"2011-04-09T19:04:26","slug":"Cannellini-Celery-Root-Salad-With-Shrimp","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=8281","title":{"rendered":"Cannellini Celery Root Salad With Shrimp"},"content":{"rendered":"

Ingredients<\/strong>
\n1 celery root (or celeriac), about 1 lb
\n1 (19-oz) can cannellini beans (rinsed and drained)
\n3 oz baby arugula leaves (3 cups packed)
\n2 tablespoons white truffle (or regular) balsamic glaze
\n4 tablespoons extra-virgin olive oil, divided
\n1 tablespoon lemon juice
\n3\/4 teaspoon kosher salt, divided
\n1\/2 teaspoon pepper, divided
\n1 1\/2 tablespoons minced garlic
\n1 1\/2 lb large peeled\/deveined shrimp (thawed) <\/p>\n

Prep<\/strong>
\n\u2022Trim rough skin from celery root.
\n\u2022Cut celery root into very thin slices; stack slices and cut into thin lengthwise strips 1\/8-inch-wide (about 2 cups).<\/p>\n

Steps<\/strong>
\n\u2022Combine in medium bowl, celery root, beans, arugula, balsamic glaze, 2 tablespoons oil, lemon juice, and 1\/4 teaspoon each salt and pepper.
\n\u2022Heat 2 tablespoons oil in large nonstick skillet on medium-high 2\u00ac\u00ac\u20133 minutes. Add garlic and shrimp; sprinkle with 1\/2 teaspoon salt and 1\/4 teaspoon pepper. Cook and stir 2\u20134 minutes or just until shrimp begin to turn pink and opaque.
\n\u2022Add shrimp (and pan juices) to salad; toss to blend and serve.<\/p>\n

CALORIES (per 1\/6 recipe) 290kcal; FAT 11g; CHOL 170mg; SODIUM 650mg; CARB 24g; FIBER 6g; PROTEIN 25g; VIT A 10%; VIT C 25%; CALC 15%; IRON 25%
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 1 celery root (or celeriac), about 1 lb 1 (19-oz) can cannellini beans (rinsed and drained) 3 oz baby<\/p>\n","protected":false},"author":1213,"featured_media":72448,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1],"tags":[],"class_list":["post-8281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","medium_large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","1536x1536":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","2048x2048":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-highlighted-post":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-medium":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-featured-post-small":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x90.jpg","colormag-featured-image":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-default-news":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg","colormag-featured-image-large":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-block-extra-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-small-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg","colormag-elementor-grid-medium-large-thumbnail":"https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg"},"magazineBlocksPostAuthor":{"name":"Joshua","avatar":"https:\/\/secure.gravatar.com\/avatar\/62ee23f8f40307578d1f284ecd823d77f32da8ea35541e7dbdafeb5da1a4e877?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"1","magazineBlocksPostExcerpt":"Ingredients 1 celery root (or celeriac), about 1 lb 1 (19-oz) can cannellini beans (rinsed and drained) 3 oz baby","magazineBlocksPostCategories":["News"],"magazineBlocksPostViewCount":159,"magazineBlocksPostReadTime":1,"magazine_blocks_featured_image_url":{"full":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"medium":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u.jpg",113,170,false],"thumbnail":["https:\/\/asiancemagazine.com\/wp-content\/uploads\/u-113x150.jpg",113,150,true]},"magazine_blocks_author":{"display_name":"Joshua","author_link":"https:\/\/asiancemagazine.com\/?author=1213"},"magazine_blocks_comment":1,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/62ee23f8f40307578d1f284ecd823d77f32da8ea35541e7dbdafeb5da1a4e877?s=96&d=mm&r=g","magazine_blocks_category":"News<\/a>","_links":{"self":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/8281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/users\/1213"}],"replies":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8281"}],"version-history":[{"count":0,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/posts\/8281\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=\/wp\/v2\/media\/72448"}],"wp:attachment":[{"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asiancemagazine.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}