Southern Waldorf Salad
Celebrate Spring with this energy-packed salad!
- 2 qt water
- 4 tbsp salt
- 1 lb raw medium shrimp peeled and deveined
- 8 oz baby red potatoes quartered
- 3 tbsp Champagne vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp minced garlic
- 2 tbsp minced shallot
- 2 tsp fresh tarragon chopped
- 2 tsp fresh dill chopped
- 2 tsp fresh flat-leaf parsley chopped
- 1/2 tsp celery seeds
- 1/4 tsp mustard seeds
- 1/4 cup olive oil extra virgin
- 3 cups peaches sliced
- 4 cups romaine lettuce hearts chopped
- 4 cups watermelon radishes thinly sliced
- salt and pepper pecans
Mix together the water and 2 tablespoons of the salt in a large saucepan, and bring to a boil on high heat. When it's boiling, take it off the heat, add the shrimp, and cover and let stand until the shrimp curl and turn pink. Take the shrimp out of the liquid and let them cool on a wire rack on a baking sheet.
Meanwhile, combine potatoes, 2 tablespoons of salt, and water in a medium saucepan and cover. Bring it to a boil over high, then reduce the heat to medium-low, and cook until the potatoes are fork tender. Drain the pan and let it cool for 10 minutes.
Mix together the Champagne vinegar, lemon juice, garlic, shallot, herbs, celery seeds, mustard seeds, and remaining 1/4 teaspoon salt. Gradually add oil while whisking constantly.
Toss the shrimp with 2 tablespoons of the dressing you just made, and let them stand for 10 minutes. Toss the peaches with 2 tablespoons of dressing, and let them stand for the same amount of time.
Combine potatoes, romaine, and radishes in a large bowl. Toss them with 2 tablespoons of dressing. Stir in the prepped shrimp and peaches. Divide the mixture evenly among 6 plates and sprinkle each with pecans. Drizzle the plates with the remaining dressing, and serve immediately.