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

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 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
    2 ripe essential Waitrose Conference Pears, cored and roughly chopped
    1 celery stick, trimmed and very finely sliced
    1 punnet salad cress, snipped
    30g creamy blue stilton


    1. Put the pecans 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 pears, celery, dressing, 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 pecans, and crumble over the stilton. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars