The Waldorf Astoria's Official Recipe for any Waldorf Salad
Category: Appetizer
Yield: 8 Salads
Recipe Ingredients:
- [FOR CANDIED WALNUTS]:
- 2 cups, raw walnut halves
- 1 egg white-colored
- 1 Tablespoons of. spice mixture (such a mix of paprika, cayenne, ground fennel seed, and ground corriander)
- 1 cup sugar
- [FOR DRESSING]:
- 1/2 cup, plain yogurt
- 1/2 cup, crme frache
- 3 teaspoon. freshly squeezed fresh lemon juice
- Freshly ground white-colored pepper to taste
- 1/4 cup, walnut oil
- 1 1/2 Tablespoons of. minced black winter truffles (optional)
- [FOR SALAD]:
- 1/2 cup, celery root (celeriac), peeled
- 2 large granny cruz apples, unpeeled
- 2 large gala apples, unpeeled
- 2 dozen red grapes, halved lengthwise
- 1/2 cup microgreens or celery leaves
Recipe Instructions
- Make candied walnuts: Preheat oven to 350F. Inside a large bowl, combine walnuts and egg white-colored add spice mixture and sugar and blend until evenly coated. Spread walnuts into a level layer on the nonstick sheet lined with parchment paper roast within the oven until browned, about twenty minutes.
- Prepare dressing: Inside a medium bowl, combine crme frache with yogurt whisk in fresh lemon juice, white-colored pepper, and truffles, if preferred. Include walnut oil, whisking quickly to emulsify. Put aside.
- Make salad: Utilizing a mandoline around the fine comb setting or perhaps a sharp knife, julienne the celery root and apples into matchstick-size strips, fostering to prevent the seeds within the core transfer to some mixing bowl. Lightly fold the dressing in to the apple mixture until well combined.
- Assemble salad: Divide the salad between chilled serving plates, utilizing a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on the top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.