August 06, 2016
Lunch, Salads, Vegetable Salad,
Dairy, Nuts/Seeds, Walnut, Vegetables, Lettuce , North American, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, July 4th, Labor Day, Summer, Weeknight Meals, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Sour Cream more
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"This is the Waldorf Astoria's Park Avenue, New York official recipe for Waldorf Salad where it was invented in 1893 by Oscar Tschirky, the hotels maître d'hôtel. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise, but it has since been updated to cater to our fancier and developed pallets."
Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.
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