Monday, July 20, 2009

Waldorf Salad

My step-mother Marj had a recipe for a Waldorf salad that I wanted, but I can never get her to email recipes, so I began looking up several recipes. Most are very similar, but here's one called "It's a Wonderful Waldorf" from The Food Network's Alton Brown. It's a fascinating take on the recipe.

--2 Ginger Gold Apples (Fuji will substitute)
--1 Red Delicious Apple
--3 tbsp Cider Vinegar (Not in the recipe, but I would also add 2 tablespoons of Honey)
--1 cup Mayonnaise (I would recommend less, perhaps 2/3 cup. Marj would probably use Miracle Whip)
--1 pinch Kosher Salt
--Cracked Black Pepper
--3/4 cup Toasted Walnuts, crushed
--1 cup Golden Raisins
--2 tsp Curry Powder (many of the reviews cited the curry powder as being too much, so perhaps using half as much would suffice)
--2 stalks Celery, thin bias cut
--1/3 cup Fresh Mint, chiffonade
--1/2 Red Onion, julienned
--1 head Romaine Lettuce, heart only

Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on. In a bowl, toss apples with the cider vinegar (and Honey if you're ME). Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint, and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.

No comments: