This is a very tasty upscale version of an old favorite, which is quick to prepare.
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Serves 6 to 8
4 large straw celery3 heavy apples ; such as Gala , Nittany , Honey Crisp or Pink Lady1/4 cup currants or coarse - chop dry out cranberry or dried cherries1/2 cup wassail and coarse - chopped pecan tree and/or walnuts1/4 cup mayonnaise1/4 cup Greek yogurt2 pinches salt , optionalAbout 2 to 3 teaspoons maple syrup or honey2 to 3 teaspoons vanilla extract vinegar or organic apple cider acetum with scant 1/2 teaspoonful pure vanilla extract
This is a very tasty upscale edition of an old favorite , which is quick to make . Use whatever apples you have on helping hand - I often habituate a combination - just be certain they are crisp , not schmaltzy . I make a large batch of this , because we like to have leftovers the next day ; the recipe can be halved easily . you could substitute part low - rich or nonfat yogurt for part of the mayonnaise . If you do n’t have vanilla acetum ( which you should make because it is so full ) , essay Barb Wilson ’s approximation , ( chef at the Skillet Restaurant ) and expend vanilla yogurt - and it was tasty ! Put the nuts on before wait on – so they do n’t get boggy – dust them on top or toss them in .
Scrub the celery , remove the string , if want , and cut into 3/8 - inch slice . Scrub the apples , peel them , if desired ( I in general purchase constitutive and do n’t undress them ) , and cut them into quarters . Remove the core and seeds , contract each quarter in half lengthwise , and cut down each eighth crosswise into 1/4 - column inch slice . thresh about the celery and apple into a ceramic , glass , or non - reactive mixing bowl . Add the currants and en and throw away .
In a small bowl , combine the mayonnaise , salt , syrup or honey , and vanilla vinegar and blend well . Toss the dressing with the salad to coat it and try for seasoning , adjust with a little more mayo , sirup or sugar , or vinegar . It should be tangy with just a hint of redolence . Let stand for 10 or 15 minutes before serving . Or refrigerate until almost ready to serve , and allow the salad to come to cool elbow room temperature before serving .
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I do not usually make such a huge amount of waldorf salad, however we were feeding lots of hungry herbfolks. The cooks at the Skillet Restaurant used both pecans and walnuts–they toasted and chopped them–and scattered them over the salad for garnish (which keeps them from getting soggy).Photo/Illustration: Sherri McCalla
