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Summer waldorf salad boats
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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.
Typical values per serving:
This recipe was first published in May 2019.