Waldorf Salad Celery Boats Recipes

WALDORF SALAD

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
• Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
• Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
• Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.

WALDORF SALAD II

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
• Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

BEST WALDORF SALAD

Steps:

• Stir together all ingredients.

WALDORF CELERY STICKS

Steps:

• In a small bowl, combine the apple, walnuts, mayonnaise and blue cheese. Cut celery ribs into smaller serving sizes if desired. Fill celery with apple mixture. Chill until serving.

WALDORF SALAD

Steps:

• Wash the apples and celery under cool running water.
• Slice the celery into small pieces. Set aside.
• Place mayonnaise in a large mixing bowl.
• Add the lemon juice.
• Add the honey.
• Add the salt.
• Add the black pepper.
• Whisk ingredients together to fully combine.
• Taste the dressing to see if it needs a bit more honey or sugar.
• Core the apples and cut into small diced pieces.
• Place apples in bowl with dressing. Toss to coat.
• Add the celery.
• Add the raisins.
• Add the walnuts if serving right away. Wait if not.
• Fold gently to fully coat with the dressing.
• Enjoy!

WALDORF SALAD

Steps:

• Mix all ingredients until well blended.
• Serve immediately. Or, cover and refrigerate until ready to serve.

CLASSIC WALDORF SALAD

Steps:

• Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

WALDORF SALAD CELERY BOATS

Steps:

• With a vegetable peeler cut a thin slice down the length of the rounded side of each celery rib so that the celery ribs can lie open side up. In a bowl combine well the lemon juice, the oil, and the apple, stir in the Roquefort,the walnuts, the parsley, and salt and pepper to taste, and combine the mixture well. Divide the mixture among the celery ribs, pressing it into place, and cut each rib crosswise at an angle into 1-inch slices. The hors d'oeuvres may be made 3 hours in advance and kept covered and chilled.

WALDORF SALAD

Steps:

• Step 1: In the bowl of a food processor or blender, combine 1 room-temperature egg, 1 room-temperature egg yolk, 1/4 teaspoon Dijon-style mustard, 1/8 teaspoon curry powder, 3/4 teaspoon salt and 1 tablespoon fresh lemon juice. Process about 10 seconds.
• Step 2: With machine running, slowly add 1/4 cup salad oil and 3/4 cup safflower oil, drizzling in a thin stream until oil is incorporated and mayonnaise is smooth. Fold 1/4 cup whipped cream into mayonnaise and cover and refrigerate. (Can be stored up to 3 days.)
• Step 1: In a large bowl, toss 2 medium diced Red Delicious apples with 1 tablespoon lemon juice and 1 tablespoon orange juice. Add 4 medium celery ribs (diced into 1/2-inch pieces), 2 tablespoons currants and 1 1/2 cups coarsely chopped walnuts. Toss with the mayonnaise to combine.
• Step 2: From 2 small heads Bibb or Boston lettuce, form the lettuce into ''cups'' arranged on individual serving plates. Fill with salad mixture. Garnish with 1 tablespoon julienned orange rind and fresh grapes.