~THE FAMOUS WALDORF SALAD; THE WALDORF ASTORIA HOTEL~ The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New Yorks legendary Waldorf Astoria Hotel in New York, New York, where its still the most frequently requested recipe on the menu. Category: Salad Cuisine: North American Serves 8 Ingredients: For candied walnuts: 2 c. raw walnut halves 1 egg white 1 T. spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander) 1 c. sugar For dressing: 1/2 c. plain yogurt 1/2 c. crème fraîche 3 t. freshly squeezed lemon juice Freshly ground white pepper to taste 1/4 c. walnut oil 1 1/2 T. minced black winter truffles (optional) For salad: 1/2 c. celery root (celeriac), peeled 2 large granny smith apples, unpeeled 2 large gala apples, unpeeled 1 dozen red grapes, halved lengthwise 1/2 c. microgreens or celery leaves Directions: 1. Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes. 2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside. 3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined. 4. Assemble salad: Divide the salad between chilled serving plates, using a 4 by 2 ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.
Posted on: Wed, 05 Mar 2014 22:43:57 +0000
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