Crispy Waldorf Salad
Wednesday, May 9th, 2007I just thought I would share this recipe. It’s from marthastewart.com. It’s a healthier version of the beloved Warldorf salad. I’ve seen it before with marshmellows and crap. I use fat free yogurt and omit the dill. Dill just not my fave. I usually make this salad for potlucks. Everyone raves about how great it is.
Ingredients
Makes 6 to 8 servings
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1 cup pecan halves
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1 one-pound fennel bulb, trimmed
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2 tablespoons plus 1 teaspoon freshly squeezed l emon juice
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1 Granny Smith apple
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1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
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4 celery, strings removed, thinly sliced crosswise
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6 to 8 escarole, leaves, stacked and cut crosswise into thin strips
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1/4 cup chopped fresh dill
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1/4 cup plain yogurt
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2 tablespoons extra-virgin olive oil
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Salt and freshly ground black pepper
Directions
1. Heat oven to 350 degrees;. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.
2. Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.
3. Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.
4. In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.
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