Waldorf salad recipe with candied walnuts

Waldorf salad recipe with candied walnuts

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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