January 31, 2005
Waldorf Salad
I saw this recipe on Gothamist and suddenly got a craving for Waldorf Salad that hasn't died down since. I walked into Trader Joe's intending to buy cereal and ended up with the ingredients for the salad. But somehow, I forgot the apples, so I had to use the pears I bought for lunch instead. It was a bit sweeter, and still delicious.
Ingredients:
1 cup walnut halves
1/2 cup mayonnaise, preferably homemade
1/4 cup plain yogurt
1 teaspoon prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored, and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Directions:
1. Preheat the oven to 325oF.
2. Spread the walnuts on a baking sheet and toast in the oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
3. Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
4. Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.
Yield: 4 servings
Recipe from An American Place, by Larry Forgione (Morrow, 1996)
