Waldorf salad
Indulge in the timeless elegance of a Waldorf salad, featuring a harmonious blend of crisp apples, juicy grapes, and crunchy walnuts in a creamy dressing. Taste perfection in every bite.
Ingredients:
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1/4 teaspoon dijon-style mustard
- 1/8 teaspoon curry powder
- 3/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/4 cup salad oil
- 3/4 cup safflower oil
- 1/4 cup whipping cream, whipped
- 2 medium red delicious apples, unpeeled, cored, cut into 1/2-inch pieces
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice
- 4 medium celery ribs, diced into 1/2-inch pieces
- 2 tablespoon currants
- 1 1/2 cups coarsely chopped walnuts
- 2 small heads bibb or boston lettuce
- 1 tablespoon julienned orange rind
- grapes, for garnish
Instructions:
- Place 1 room-temperature egg, 1 room-temperature egg yolk, 1/4 teaspoon of Dijon-style mustard, 1/8 teaspoon of curry powder, 3/4 teaspoon of salt, and 1 tablespoon of fresh lemon juice in the bowl of a food processor or blender. Pulse for around 10 seconds.
- While the machine is on, gradually pour in 1/4 cup of salad oil and 3/4 cup of safflower oil in a slow and steady stream until the oil is fully mixed and the mayonnaise is creamy. Gently fold in 1/4 cup of whipped cream into the mayonnaise. Cover and place in the refrigerator. It can be refrigerated for up to 3 days.
- In a large bowl, mix 2 medium Red Delicious apples (diced), 1 tablespoon of lemon juice, and 1 tablespoon of orange juice. Add 4 medium celery ribs (cut into 1/2-inch pieces), 2 tablespoons of currants, and 1 1/2 cups of roughly chopped walnuts. Combine with the mayonnaise.
- Take 2 small heads of Bibb or Boston lettuce and shape them into cups. Place them on individual plates. Fill the lettuce cups with the salad mixture. Top with 1 tablespoon of julienned orange rind and fresh grapes for garnish.
Summary:
- Calories: 3730 kcal
- Fat: 240 g
- Protein: 53 g
- Carbs: 384 g
- Potassium: 3078 mg
- Magnesium: 518 mg