• Ingredients: 28
  • Serves: 4

Potato, celery and ham salad with tarragon with thinly sliced celery, strips, mayonnaise or crème fraîche, chopped fresh tarragon, fresh tarragon sprigs.

Ingredients

  • 2 1/4 cups thinly sliced celery
  • 4 ounces Black Forest ham, cut into 1 1/2 x 1/4 inch strips
  • 6 tbsps. mayonnaise or crème fraîche
  • 3 tbsps. chopped fresh tarragon
  • Fresh tarragon sprigs

For scallion oil

  • 1/2 lb. fingerling potatoes or other small boiling potatoes
  • 3 tbsps. olive oil
  • 3/4 lb. large shrimp
  • 3/4 lb. sea scallops
  • Avocado Salsa
  • 4 cups loosely packed mesclun
  • Plum Coulis

For salad

  • 3 hearts of romaine lettuce, quartered lengthwise, ends left intact
  • 1 small red onion, thinly sliced
  • 1 watercress bunch, thick stems trimmed
  • 3/4 cup walnut halves, toasted

For salad

  • 10 oz. mixed baby lettuces

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote

Directions

  1. Step 1 Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm.

    For this step you will need

  2. Step 2 Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat.

    For this step you will need

  3. Step 3 Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently. Season with salt and pepper.

    For this step you will need

Nutrition information

Calories 307 Carbohydrates 25 g (8%)
Fat 20 g (30%) Protein 8 g (17%)
Saturated Fat 1 g (5%) Sodium 558 mg (23%)
Polyunsaturated Fat 0 g Fiber 4 g (17%)
Monounsaturated Fat 1 g Cholesterol 25 mg (8%)