A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Monday, October 20, 2008

Waldorf Salad

This is an updated version of a classic American dish, often served during the holiday season. I love to begin making it during the “Apple Harvest” season. It is the perfect way to use up apples from a trip to the apple orchard. This classic dish can become quite elegant by thinly slicing the apples and stacking them on top of some fresh greens. The dish can become a hearty main course by adding in a cupful or so of freshly roasted chicken.

2 ¼ to 2 ½ cups of apple slices- remove core and slice as thin as possible, about 1/8”
Immediately toss the apples in lemon juice (I used 2 red delish and 1 granny smith the get the amount of apple slices necessary, and I like the combination of tart and sweet. If you are using smaller heirloom apples you may need more than 3 total)

2 tablespoons lemon juice- immediately toss the apples in lemon juice as you are slicing them so they do not turn brown
1 cup toasted walnuts
½ cup dried cranberries
Plus a handful of fresh salad greens to garnish – a mix is fine, arrugula would also be nice

2 Tablespoons apple cider vinegar
2 Tablespoons Hazelnut oil (or other nut oil)
1/8 Teaspoon Kosher salt
¾ cup Hellmann Mayonnaise
½ Teaspoon Dijon Mustard

Into a medium-mixing bowl place the Apples in lemon juice, walnuts and cranberries (and chicken if using).

In a Small bowl, whisk the dressing ingredients together to just combine. You can hold back a few cranberries or nuts to use as garnish) Pour the dressing over the apple mixture. Toss to combine. Place a bit of salad greens beneath each serving of Waldorf salad. Garnish with extra nuts and Berries.

No comments: