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Home Blog Healthy Summer Recipe – Waldorf Salad

Healthy Summer Recipe – Waldorf Salad

Tuesday, February 11, 2014

For candied walnuts:

  • 2 cups raw walnut halves
  • 1 egg white
  • 1 tablespoon spice mixture
    (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
  • 1 cup sugar

For dressing:
  • 1/2 cup plain yogurt
  • 1/2 cup crème fraîche
  • 3 teaspoons freshly squeezed lemon juice
  • freshly ground white pepper to taste
  • 1/4 cup walnut oil
  • 1-1/2 tablespoons minced black winter truffles (optional)

For salad:
  • 1/2 cup celery root (celeriac) peeled
  • 2 large granny smith apples unpeeled
  • 2 large gala apples unpeeled
  • 1 dozen red grapes halved lengthwise
  • 1/2 cup microgreens or celery leaves

Make candied walnuts: 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.

Prepare dressing: 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.

Make salad: 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.

Assemble salad: 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.

Serves 8

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