📝 About This Recipe
A sophisticated, pescatarian evolution of the 1893 New York classic, this salad marries the iconic crunch of Waldorf staples with succulent, citrus-poached shrimp. The sweetness of Honeycrisp apples and the earthy depth of toasted walnuts are elevated by a light, herbaceous lemon-yogurt dressing that replaces the heavy traditional mayo. It is a vibrant, refreshing dish that balances textures and flavors perfectly, making it an ideal choice for a refined luncheon or a bright summer dinner.
🥗 Ingredients
The Shrimp Poach
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 1/2 Lemon (sliced into rounds)
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Bay Leaf (dried)
The Salad Base
- 2 large Honeycrisp or Fuji Apple (cored and cubed into 1/2-inch pieces)
- 3 stalks Celery Stalks (thinly sliced on a bias)
- 1.5 cups Red Grapes (halved lengthwise)
- 3/4 cup Walnut Halves (toasted and roughly chopped)
- 1 small Shallot (minced very finely)
- 1 head Bibb or Butter Lettuce (washed and leaves separated for serving)
Creamy Herb Dressing
- 1/2 cup Greek Yogurt (plain, full-fat)
- 1/4 cup Mayonnaise (high-quality or avocado oil based)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Kosher Salt and White Pepper (or to taste)
👨🍳 Instructions
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1
Begin by poaching the shrimp. Fill a medium saucepan with water, add the lemon rounds, peppercorns, and bay leaf. Bring to a gentle simmer over medium heat for 5 minutes to infuse the water.
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2
Add the shrimp to the simmering water. Cook for 2-3 minutes just until they turn pink and opaque. Do not overcook, or they will become rubbery.
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3
Immediately drain the shrimp and plunge them into an ice bath (a bowl filled with cold water and ice) to stop the cooking process. Once chilled, pat them thoroughly dry with paper towels.
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4
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently, until they are fragrant and slightly golden. Set aside to cool.
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5
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, minced shallot, honey, and chopped dill until smooth.
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6
Taste the dressing and season with kosher salt and white pepper. The white pepper provides a subtle heat without the black flecks, keeping the dressing looking pristine.
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7
In a large mixing bowl, combine the cubed apples, sliced celery, and halved grapes.
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8
Add the chilled, dried shrimp to the fruit and vegetable mixture.
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9
Pour the dressing over the salad ingredients. Use a large spatula to gently fold everything together until every piece is evenly coated.
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10
Fold in half of the toasted walnuts, reserving the rest for a crunchy garnish.
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11
Arrange the Bibb lettuce leaves on a large platter or individual plates to create 'cups'.
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12
Spoon the shrimp Waldorf mixture generously into the center of the lettuce leaves.
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13
Top with the remaining toasted walnuts and an extra sprinkle of fresh dill for a professional, vibrant finish.
💡 Chef's Tips
Use a firm, tart-sweet apple like Honeycrisp or Granny Smith to ensure the fruit doesn't turn mushy. Always pat your shrimp completely dry after the ice bath; any excess water will thin out your dressing and make the salad soggy. If you have time, let the assembled salad chill in the refrigerator for 30 minutes before serving to allow the flavors to meld. For an extra touch of luxury, you can swap the walnuts for toasted pecans or even macadamia nuts. To prevent apples from browning if prepping ahead, toss the cubes in a little extra lemon juice immediately after cutting.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of crisp Sauvignon Blanc or a dry Sparkling Rosé. Serve alongside a warm, crusty sourdough baguette with salted butter. For a lighter lunch, serve the salad inside a hollowed-out heirloom tomato. Accompany with a side of chilled pea and mint soup for a full garden-themed menu.