Page 70 - Tracy Anderson Magazine - Fall 2021

WARM CAULIFLOWER AND BARLEY SALAD DID
WITH CILANTRO PESTO YOU KNOW?

(serves 2 to 4) Though it may never win a
beauty contest, celeriac, or celery
root, is a good source of vitamins K
INGREDIENTS and C, minerals, and fiber. And eating
this root vegetable raw increases its
1 large head cauliflower, 1 bunch cilantro, leaves health benefits, which include improved
cut into florets picked (save some for digestion and protecting against heart
garnish)
¼ cup extra-virgin olive oil, disease and cancer. It’s also a
plus ½ cup olive oil, divided 1 bunch parsley, leaves great lower-carb alternative
picked to potatoes.
3 cups vegetable stock
2 lemons, juiced and zested
8 oz pearl barley
Freshly ground black pepper
2 tsp salt, divided
to taste
¼ cup raw pine nuts, roasted
1 small red onion, sliced thin
1. Preheat oven to 400°F. Toss cauliflower florets in
¼ cup olive oil with a sprinkle of salt and pepper and
place evenly on a parchment-lined sheet tray. Roast
for 20 minutes until browned and crisp.
2. In a pot, heat vegetable stock and pearl barley with
1 tsp salt and bring to boil, then reduce to simmer,
cover and cook for 25 minutes. Check to make sure
barley is tender; it should still have a bit of chew to it.
If there’s still some liquid, turn off heat, cover and let
sit for 10 minutes to absorb liquid.
3. To make cilantro pesto: Add raw pine nuts,
cilantro, parsley, lemon juice and zest, ½ cup olive oil,
remaining 1 tsp salt, and pepper to a blender. Blend
until smooth, adding a bit of water to thin if needed.
4. To serve, toss warm barley with roasted cauliflower,
cilantro pesto, and red onion. Top with cilantro leaves
and serve warm, room temperature, or cold.

TUSCAN GRILLED SHRIMP SALAD WITH CELERIAC (serves 4 to 6)

INGREDIENTS 1. Combine juice and zest of 1 lemon, garlic, finely
chopped parsley, red chili flakes, 2 Tbsp olive oil, and
2 lemons, juiced and 24 (16 to 20 count) shrimp,
zested, divided peeled and deveined pinch of salt in a resealable plastic zipper bag. Add
shrimp and let marinate for 20 minutes.
2 cloves garlic, finely 1 tsp Dijon mustard 2. Preheat grill to high setting, remove shrimp from
grated 2 Tbsp capers bag and cook on high heat for 2 to 3 minutes per side
1 bunch fresh parsley, 1 cup celery root, peeled until cooked through. Remove shrimp from grill and
2 Tbsp sliced and the rest and finely diced set aside to cool to room temperature.
finely chopped 3. In a bowl, combine Dijon mustard, remaining
Freshly ground black lemon juice and zest, capers, sliced parsley, remaining
1 tsp red chili flakes pepper to taste olive oil, and celery root, then toss to combine. Taste
¼ cup extra-virgin olive oil, Lemon wedges and adjust seasoning as needed with salt and pepper.
divided (for garnish) 4. To serve, arrange shrimp on a platter and top with
Salt to taste celery root mixture. Serve at room temperature or
chilled with lemon wedges.

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