Chopped Shrimp “Waldorf” Salad

Chopped Shrimp “Waldorf” Salad
Photo by Scott Phillips


  • 2 cups ¼-inch-diced sweet apples, preferably Fuji (about 1-½ apples)
  • 1 lb. large shrimp (31-40 count), peeled and deveined
  • 1/3 cup buttermilk
  • ½ cup mayonnaise
  • 12 tender butter lettuce leaves
  • 1/3 cup blanched slivered almonds, lightly toasted
  • 1 Tbs. roughly chopped fresh tarragon
  • + 6 more ingredients
    • 1 tsp. Dijon mustard
    • 2 cups red seedless grapes, halved
    • 1 Tbs. fresh lemon juice; more to taste
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. thinly sliced chives (optional)
    • 1-½ cups ¼-inch-diced celery (3 to 4 ribs)

Put the shrimp in a steamer basket over simmering water and steam until just cooked through, about 3 min. (the center should still be slightly translucent). Let cool. In a medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season with salt and pepper to taste. Cu...

View full recipe at Fine Cooking


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