A Better Waldorf Salad
First served at the Waldorf Hotel Dining Room at the end of the 19th century, this is still a serious treat, and one that most kids will eat and ask for more:
Prep: In a very large mixing bowl, combine:- good mayonnaise [no 'reduced fat' or, God forbid, nonfat]: Hellman's is fine if you don't make your own &
- low fat plain yogurt mayo and yogurt in roughly equal proportion
- lemon or lime juice
- S&P
Play w/ the proportions until you get one you like. The lemon or lime juice is not a small thing, nor a small amt: it's important both to the flavour and to keep the apples from turning brown.
Other stuff:- SEEDLESS grapes that you've split in two. I like the red best -- for flavour, colour, heart-good... Don't skip splitting the grapes: both affects the flavour of the dressing and prevents grapejuices squirting out someone's mouth when they pop an uncut one. [No one enjoys that; it's a real conversation-stopper.]
- walnuts: chopped, slightly toasted. CAREFUL: they burn easily.
- finely-chopped celery: use only the tenderest parts; use yellow [only] leaves as well, if you like [no green leaves].
- The walnuts and the celery can be cut in a food processor, on PULSE. Go slow. Not the apples: cut by hand.
- apples. Original recipe says to use "sweet" apples. Don't. Use hard, tart apples, preferably of 2 or more kinds. Granny Smith should be one.
- Core and peel apples, and cut into smallish cubes. Put apple cubes into salad dressing immediately. Toss. [Keeps apples from browning.] Note: Original recipe says to leave apple skins on. You might experiment with that. Lovely for colour. But present-day skins are both rather tough and likely to contain the bulk of the insecticide used to grow pretty apples. I always peel them, in any use; certainly in this recipe.
Add prepared celery, split grapes, walnut bits.
Toss the goodies together Very very gently.
Dressing must coat all ingredients.
Let sit for an hour or two, then taste for seasoning and to see if you like your proportions.
Adjust as needed.
Best c. 6 hrs after compiling.
Keeps nicely for c. 4 days in a good fridge. They'll eat it all before then.
Serving:
Serve over a crunchy lettuce. I like Romaine best for this. Others prefer Iceberg [more crunch, but no flavour].
