Southern Waldorf Salad

ACTIVE TIME
20 mins
TOTAL TIME
35 mins
YIELD
Serves 6
This gorgeous salad is so colorful and perfect for any warm-weather gathering or even a quick lunch. Plus it features some of our summer faves: Peel ‘n Eat Shrimp + Fresh Juicy Peach Slices + Watermelon Radishes. The shrimp gives us all those seaside, beachy vibes—even when we aren’t on vacay.

Ingredients

    • 2 qt. water
    • 4 tablespoons plus 1/4 tsp. kosher salt, divided
    • 1 pound peeled and deveined raw medium shrimp
    • 8 ounces baby red potatoes, quartered
    • 3 tablespoons Champagne vinegar
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons minced garlic (about 2 garlic cloves)
  • 2 teaspoons minced shallot
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon mustard seeds
  • 1/4 cup extra-virgin olive oil
  • 3 cups sliced fresh peaches (from about 3 peaches)
  • 4 cups chopped romaine lettuce hearts (from about 4 lettuce hearts)
  • 2 cups thinly sliced watermelon radishes (from about 4 to 6 radishes)

How to Make It

  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.