zoom Summer Waldorf salad boats

    Save to your scrapbook

    Summer Waldorf salad boats

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Summer Waldorf salad boats

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

    Serves: 4


    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


    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. 

    Your recipe note

    Edit your recipe note

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


    Average user rating

    2 stars