Waldorf Salad - From The Waldorf Astoria New York
Monday October 8, 2012
Dressing: 60g Dijon mustard
1 egg yolk
175ml champagne vinegar
30ml white truffle oil
Salt to taste
Salad: 1/2 cup celery root (celeriac), peeled (if not available you may substitute regular peeled celery)
2 large granny smith apples, unpeeled
2 large gala apples, unpeeled
1 dozen red grapes, halved lengthwise
1 tbsp Chopped Chives
1/2 cup celery leaves
Candied walnuts: 2 cups raw walnut halves (pecans can be used as a substitute)
1 egg white
1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
1 cup sugar
Make candied walnuts: Preheat oven to 350F. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into one even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes. (The nuts can be prepared ahead of time and stored in an airtight container. Store bought candied walnuts can also be used as a shortcut).
Prepare dressing: In a medium bowl, combine mustard, egg yolk, vinegar and truffle oil whisk in olive oil in a steady stream whisking briskly to emulsify. Season to taste and set aside.
Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the apples into matchstick-size strips being careful to avoid the seeds and the coe, separately cut the celeriac into a brunoise of small cubes; transfer all to a mixing bowl. Gently fold the dressing into the apple mixture until well combined, add the arugula, grapes and chives. Be sure to not over dress the salad or more apples will need to be julienned!
Assemble salad: Divide the salad between chilled serving plates, garnish if desired with a honey walnut pastry straw and dried apple chips.