WALDORF SALAD
I grew up blocks away from the Waldorf Astoria hotel in New York City. I remember walking by the heralded building as a kid and wondering if all the guests inside were eating nothing but Waldorf salad. I imagined the hotel must have needed a lot of grapes, walnuts and mayonnaise! When I first made the salad as a young chef in Larry Forgione's kitchen decades later, I marveled at how good this salad can be when it's treated with care. A small cheffy note: The confectioners' sugar on the grapes brings out more of their vibrant color when you roast them, making for a tasty, delicate balancing act between them and the lettuce on one side and the roasted chicken, crunchy walnuts and mayonnaise-style dressing on the other. I like to mix this salad together at the very last minute so the flavors are all still independently delicious and therefore even better when eaten all together.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Toast the walnuts: Place the walnuts on a rimmed quarter sheet pan and toast them in the oven until they are fragrant and browned, 5 to 8 minutes. Set aside to cool.
- Roast the grapes: In a medium bowl, toss the grapes with the confectioners' sugar and 1 tablespoon of the olive oil. Arrange the grapes in a single layer on a rimmed sheet pan and bake until their skins start to wrinkle, 12 to 15 minutes. Remove the grapes from the oven and set them aside to cool.
- Make the dressing: To a blender, add the lemon zest and juice, vinegar, mustard and granulated sugar. Blend until smooth and, with the blender running, slowly and steadily add the remaining 5 tablespoons olive oil. Taste for seasoning, adding more vinegar or salt if needed. If the flavor is too strong or the dressing is too thick (or separates a little), blend in a splash of cool water.
- Assemble the salad: Arrange the lettuce leaves on a serving platter. Toss the apples and celery ribs with a some of the dressing in a large bowl; set aside. Scatter the chicken over the lettuce, followed by the toasted walnuts, and drizzle with some of the dressing. Scatter the roasted grapes and dressed apples and celery over the top. Drizzle with more dressing and scatter the inner celery leaves over the top.
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Afjal Amar Jan
[email protected]This salad is simply divine!
Brandon Harlee
[email protected]I highly recommend this salad to anyone looking for a delicious and healthy dish.
Tmgraj Titung
[email protected]This is a great salad for picky eaters.
Angela yu
[email protected]I've even served this salad for breakfast with a yogurt parfait.
SHEERAZYT YT
[email protected]This salad is also a great make-ahead dish.
Javeria Wazeer
[email protected]This salad is the perfect side dish for a grilled chicken or fish dinner.
awais rajpoot
[email protected]I love the pop of color that the grapes add to this salad.
Song aribic
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
cheneka Aga
[email protected]I love that this salad is made with healthy ingredients.
Ssnij Pangyani
[email protected]This salad is so refreshing and delicious.
Bethany Tosh
[email protected]I love the crunch of the walnuts in this salad.
Umar Zahid
[email protected]This salad is perfect for a light lunch or dinner.
Mirza Hammad
[email protected]I've been making this salad for years, and it's always a favorite.
cutt afridi
[email protected]This salad is so easy to make, and it's always a crowd-pleaser.
mdshahadat hossin
[email protected]The dressing is so creamy and flavorful.
Hm Yousuf
[email protected]This salad is the perfect balance of sweet and savory.
Ezat Logari
[email protected]I love that this salad is so versatile. I've added grapes, celery, and even shredded chicken to it before, and it's always delicious.
Wanji Chege
[email protected]This Waldorf salad was a hit at my last dinner party. The combination of sweet apples, crunchy walnuts, and creamy mayonnaise is simply irresistible.