zoom Summer Waldorf salad boats
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    Summer Waldorf salad boats

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    Summer Waldorf salad boats

    • Vegetarian
    • Gluten Free
    • Preparation time: 25 minutes
    • Cooking time: 5 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    60g pecan halves
    2 tbsp mayonnaise
    1 lemon, zest of all, juice of ½
    1 tsp Dijon mustard
    ½ garlic clove, crushed
    1 tbsp finely chopped tarragon
    1 dolce verde lettuce, base trimmed
    1 large ripe pear, finely diced
    2 celery sticks, very finely sliced
    1 punnet salad cress, snipped

    Method

    1. Put the pecan halves in a frying pan over a low heat and toast slowly for 4 minutes, shaking the pan often, until golden and fragrant. Cool and roughly chop. For the dressing, mix the mayonnaise, lemon zest and juice, mustard, garlic and tarragon with 1 tbsp water; season.

    2. Remove 4 of the large outer lettuce leaves and set aside. Shred the remaining lettuce into ribbons. Transfer to a mixing bowl and add the pear, celery and dressing, plus 2 /3 of the pecans and ½ the salad cress. Toss gently to mix.

    3. Use each reserved lettuce leaf as a container (you may need to shave a little off the central ribs on the underside of each leaf, so it sits in a boat shape), and fill with the salad. Scatter with the reserved salad cress and nuts before serving. 

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue

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