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The Whole Foods Kosher kitchen

Apple Endive Waldorf Salad Recipe. All Variations

Posted on 27th of May, 2011 by Lévana

Waldorf salad made of fresh apples, celery and

Apple Endive Waldorf Salad

The Waldorf part of a Waldorf Salad signals the presence of apples, celery, and nuts. Besides these constant trademarks, there’s so much you can do with a Waldorf salad, including a main-course 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 Waldorf Salad 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.

Remoulade dressing:

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.

Filed under: Apples Recipes, Avocado Recipes, Chicken Breast Recipes, Chicken Recipes, Endive Recipes, Kosher Recipes, Pecan Recipes, Recipes, Salad Dressing Recipes, Salad Recipes, Vegetarian Recipes, Waldorf Salad Recipes, Walnuts Recipes

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