Southern Waldorf Salad

  1. Combine water and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet, about 10 minutes.
  2. Meanwhile, combine potatoes, 2 tablespoons of the salt, and water to cover in a medium saucepan. Bring to a boil over high; reduce heat to medium-low, and cook until potatoes are fork tender, about 10 minutes. Drain and cool 10 minutes.
  3. Whisk together Champagne vinegar, lemon juice, garlic, shallot, herbs, celery seeds, mustard seeds, and remaining 1/4 teaspoon salt. Gradually add oil, whisking constantly.
  4. Toss shrimp with 2 tablespoons of dressing; let stand 10 minutes. Toss peaches with 2 tablespoons of dressing; let stand 10 minutes.
  5. Combine potatoes, romaine, and radishes in a large bowl. Toss with 2 tablespoons of dressing. Stir in shrimp and peaches. Divide mixture evenly among 6 plates; sprinkle with pecans. Drizzle with remaining dressing, and serve immediately.

water, kosher salt, shrimp, baby red potatoes, vinegar, lemon juice, garlic, shallot, tarragon, dill, flatleaf, celery seeds, mustard seeds, extravirgin olive oil, peaches, romaine lettuce hearts, watermelon radishes

Taken from www.myrecipes.com/recipe/southern-waldorf-salad (may not work)

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