|Copyright 2013 LtDan'sKitchen blogs|
My initial plan was to actually combine two recipes to create a salad dish that will rival two of the most classic salad recipes: the Waldorf and the Cobb salads. However, upon further deliberation, I decided to recreate individual versions of both dishes starting with the Waldorf salad. Created at the Waldorf Hotel in New York City, it is a simple salad that over the years have changed very little but remains a favorite among many. Given the fact that I'm too far away from a decent grocery store, I'm creating my version of the famous salad with a bit of a twist on some of the ingredients. One big change is the omission of walnuts in my recipe. I've looked on the internet and there are conflicting reports regarding walnuts and how it affects people with gout so I left it out. I'm also not a big fan of celery so out it goes and in with diced cucumbers. I'm hoping the purists will take it easy on me.
Updated Waldorf Salad
1 Gala apple, cored and diced
1 small pear, cored and diced
2 cups greens (Romaine, iceberg or any type of lettuce you prefer)
1/8 cup raisins
1 cup diced cucumber
1/2 cup diced roasted chicken (optional)
1/4 cup mayonnaise
4 tbsp lemon vinaigrette (or red wine vinaigrette)
1/4 cup walnuts, optional
1/3 cup grated Parmesan cheese
1. Prepare the dressing by mixing the mayonnaise with 2 tablespoons of the
lemon vinaigrette until the vinaigrette is incorporated.
2. Toss the apples, pears, cucumber, raisins, and the roasted chicken if using
into the mayonnaise dressing. Season with half the grated cheese.
3. In a large bowl, arrange the greens and drizzle the remaining vinaigrette.
Top with the salad mixture above and sprinkle with the remaining cheese
and walnuts if using. Serve immediately.