Apple Endive Waldorf Salad Recipe. All Variations
Posted on 27th of May, 2011 by Lévana
Waldorf in a dish signals the presence of apples, celery, and nuts. Besides these constant trademarks, there’s so much you can do with a Waldorf salad, so let’s start with my favorite, then take it places! Passover: Adjust the dressing ingredients using what you have on hand.
2 gala or other fragrant apples, unpeeled, diced small
4 ribs celery, peeled and sliced very thin
½ small red onion, minced
Optional: 1/2 cup golden raisins
1/2 cup walnuts, cashews, or pecans, toasted and chopped coarse
1 cup remoulade dressing (recipe at the bottom)
Place all salad ingredients in a bowl, adding the nuts just before serving so they don’t lose their crunch. Pour the dressing over the salad and toss. Makes 8 servings.
Variations: Play with the possibilities and enjoy an exciting dish each time.
• Add shredded romaine, thinly sliced endive or fennel or grated celery root (in this
case, make a little more dressing as the salad will get bulkier).
• Throw in some freshly grated Parmesan
• Substitute other kinds of nuts: pistachios, peanuts, almonds, pine, etc.
• Turn the salad into a main course by adding some diced cooked salmon or sliced
poached chicken breast or diced natural (no nitrites) smoked turkey or both.
• Throw in some diced avocado.
• Throw in some frozen corn, thawed.
• Throw in some cooked brown rice, or any cooked grain you might have on hand.
This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.
⅓ cup low-fat mayonnaise (if mayo is a problem, substitute ⅓ cup silken tofu plus 1/4 cup olive oil)
⅓ cup milk or dairy-free milk, low-fat OK, a little more if needed
Juice of 2 lemons
1/4 cup prepared white horseradish (or 2 tablespoons wasabi diluted in a little cold water)
1/4 cup Dijon-style mustard
Salt and pepper to taste
1 tablespoon sugar
Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.
Excerpted from my new cookbook, The Whole Foods Kosher Kitchen.