Description
A fresh, crunchy Waldorf-inspired salad featuring roasted strawberries, crisp jicama, celery, toasted walnuts, and a creamy yogurt dressing. Perfect as an elegant side salad.
Ingredients
- 1 head romaine lettuce
- 1 head of celery, with the outer ribs removed (save them for another recipe)
- 1/2 small jicama, peeled
- 1 bunch fresh tarragon
- 4-5 large organic strawberries
- 1/4 cup walnuts, toasted
- 2 ounces (55 grams) of sheep or goat yogurt
- 2 tablespoons avocado mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the strawberries into large chunks and spread them on a baking tray. Drizzle lightly with extra virgin olive oil, season with a pinch of salt, and roast for about 10 minutes, until softened but still holding their shape.
- Toast the walnuts until fragrant, either in the oven alongside the strawberries or in a dry skillet. Watch them carefully, as they brown quickly.
- While the strawberries roast, prepare the vegetables. Slice the tender celery heart into fine julienne strips and finely slice the remaining celery ribs.
- Slice the heart of the romaine lettuce into thin matchsticks, then chop the remaining leaves into bite-sized pieces.
- Peel the jicama and cut it into fine julienne strips.
- Finely chop the fresh tarragon.
- In a large bowl, whisk together the yogurt, avocado mayonnaise, Dijon mustard, extra virgin olive oil, salt, and pepper until smooth. Add the olive oil gradually and adjust the consistency to your preference.
- Add the lettuce, celery, jicama, and tarragon to the bowl and toss until evenly coated with the dressing.
- Gently fold in the roasted strawberries, along with any juices from the baking tray, and finish with the toasted walnuts.
- Serve immediately as an appetizer or side dish.
Notes
Roasting the strawberries intensifies their sweetness and adds a subtle jammy flavor that contrasts beautifully with the crisp vegetables.
Toasting the walnuts enhances both their flavor and crunch.
The outer celery ribs are perfect for soups or homemade vegetable stock, so nothing goes to waste.
This salad is best enjoyed freshly assembled, while the vegetables remain crisp.