Waldorf Salad

By lorik

Recipe from the Tasting Table Test Kitchen

Ingredients

• For Candied Walnuts:
• 1 egg white
• 1/4 cup light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 2 1/2 cups walnuts
• For Pickled Raisins:
• 1/3 cup golden raisins
• 1/4 cup water
• 1/4 cup white wine vinegar
• 1/2 teaspoon sugar
• For Dressing:
• 2 tablespoons finely minced shallots (1 small shallot)
• 1 garlic clove, grated using a microplane
• 2 teaspoons finely grated lemon zest (1 lemon)
• 1/4 cup fresh lemon juice (2 lemons)
• 1 tablespoon whole-grain mustard
• 1 tablespoon Dijon mustard
• 1 cup whole-fat Greek yogurt
• 1/4 cup heavy cream
• 2 tablespoons water
• 2 tablespoons finely chopped chives, divided
• Kosher salt, to tasteFor Salad:
• 1 head Bibb lettuce, outer leaves removed and discarded
• 1/2 head radicchio, outer leaves removed and discarded
• 3 small endives, outer leaves removed and discarded
• 1 small apple (such as Golden Delicious or Pink Lady), cut into matchsticks
• 2 celery ribs, halved widthwise and thinly sliced with a peeler or on a mandoline
• 3/4 cup celery leaves, torn (1 bunch)
• 8 small radishes, quartered into wedges
• Flaky sea salt, to taste

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from tastingtable.com

Preparation

Step 1

1. Make the candied walnuts: Preheat the oven to 325°. Line a rimmed baking sheet with parchment. In a medium bowl, whisk the egg white, sugar, salt and cayenne until it begins to foam. Fold in the walnuts and stir to coat well. Spread the mixture in an even layer on the prepared baking sheet and bake until golden brown, 15 minutes. Reduce the oven temperature to 275° and bake until dry, 7 to 10 minutes longer. Make ahead: Walnuts can be made 5 days ahead. Store in an airtight container at room temperature.

2. While the walnuts are baking, pickle the raisins: In a small saucepan over medium-high heat, combine the raisins, water, white wine vinegar and sugar, and bring to a boil. Reduce the heat and simmer until the raisins are plump and the liquid has evaporated, 7 to 10 minutes. Remove from the heat, let cool and roughly chop.

3. Make the dressing: In a medium bowl, combine the shallots, garlic, lemon zest and lemon juice, and let sit for at least 15 minutes to macerate. Stir in the mustards, yogurt, cream, water and 1 tablespoon of the chives. Season with salt and set aside.

4. Assemble the salad: Tear the Bibb and radicchio leaves into 3-inch pieces and cut the endive crosswise into 2-inch pieces. Place all of the lettuce in a large bowl. Add the apples, celery, celery leaves, radishes and candied walnuts. Add about ½ cup of the dressing and toss. Divide the salad among plates and top each with the some of the reserved chives and a pinch of flaky sea salt. Serve.