Chopped shrimp Waldorf salad

Lynnda Cloutier


The original Waldorf salad was created at the Waldorf Astoria hotel in New York in the late 1890s by Chef Oscar Tschirky. It was considered the height of sophistication and originally was nothing more than apples, celery, and mayonnaise. Chopped nuts and grapes came later. This version features shrimp.Source unknown

pinch tips: How to Core a Head of Lettuce




1 pound large shrimp, 31 to 40 per pound, peeled and deveined
1/2 cup mayonnaise
1/3 cup buttermilk
1 tablespoon fresh lemon juice, more to taste
1 tablespoons roughly chopped fresh tarragon
1 teaspoon dijon mustard
kosher salt and freshly ground black pepper
2 cups diced sweet apples, preferably fuji, about 1 1/2 apples,
2 cups red seedless grapes, halved
1 1/2 cups diced celery, 3 to 4 ribs, cut into 1/4 inch dice
1/3 cup blanched slivered almonds, lightly toasted
1 tablespoons thinly sliced fresh chives, optional
12 tender butter lettuce leaves.

Directions Step-By-Step

Put shrimp in a steamer basket over simmering water and steam until just cooked through, about three minutes. The center should still be slightly translucent. Let cool. In medium bowl, whisk the mayonnaise, buttermilk, lemon juice, tarragon, and mustard. Season with salt and pepper to taste.
Toss shrimp, apples, grapes, celery and slivered almonds. Toss with enough of the dressing to coat the ingredients well. You may not need it all. Taste and add more salt, pepper, or lemon juice as needed. Sprinkle with chives, if using. Serve this salad on bed of lettuce leaves or put the leaves next to the salad bowl and have guessed spoon some of the salad onto a leaf and roll it up to eat out of hand. Makes 6 to 8 servings.

About this Recipe