The classic Waldorf Salad meets Chicken Prawn Veronique
A unique experience!
Waldorf-Veronique Salad
Number of Servings: 4
Salad Ingredients:
1 apple, unpeeled, cored, diced
2 stalks of celery, thinly sliced
1 cup (250 mL) halved green and red grapes
½ cup (125 mL) halved or whole walnuts
2 tablespoons (30 mL) roughly chopped fresh tarragon
10 ounces (300 g) ready-to-eat prawns
Mixed greens
Chopped walnuts
Dressing:
1 shallot, minced
1 tablespoon (15 mL) apple cider vinegar
1 teaspoon (5 mL) Dijon mustard
2 teaspoons (10 mL) maple syrup
2 tablespoons (30 mL) walnut or vegetable oil (or a mixture)
2 tablespoons (30 mL) mayonnaise
1 teaspoon (5 mL) finely chopped tarragon
Sea salt; freshly ground black pepper
Method:
- In a salad bowl, combine apple pieces, celery, walnuts, grapes, and chopped tarragon.
- Prepare dressing: In a small bowl combine minced shallot, vinegar, mustard, and maple syrup. Drizzle in oil(s) and whisk until combined. Gently whisk in mayonnaise. Stir in chopped tarragon. Season to taste.
- Add cooked prawns to the salad bowl and stir to combine. Gently fold in dressing. Serve over mixed greens; garnish with chopped walnuts.
Questions and Comments are always welcome alex@chilipeppersandpears.com
