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Growing up in Chicago it was always a treat to go downtown with my Mom. We would have lunch at the Walnut Room at the once posh Marshall Field’s. They served a version of Waldorf salad with chunks of chicken in a mayonnaise based dressing with grapes, apples and walnut bread. Classics are good, but sometimes new versions bring a lighter fresher appeal.
So, when I was asked if I would like to contribute recipes to The New Greengrocer Cookbook, I said I’d be delighted! One of the ingredients that did not seem to have many recipes for was celery root.
I like celery root. It’s great mashed with cream and butter like tender spuds. I’ve also had it grated into a remoulade and spiked with horseradish, lemon, creme fraiche and herbs served with braised meat. So, my little imagination wheel started churning.
Hmm, celery root and apples, Greek yogurt and fresh herbs instead of mayo. And to add a bit of a Latin twist, I swapped out the walnuts in exchange for pepitas. Sounds great, let’s try it. And well, it has been a hit. I am happy to have it published and delighted to share the recipe here.
It’s apple time so get to your local orchards and pick some up. Make this salad for your next Sunday supper; it goes great with roasted chicken or breaded pork cutlets. Enjoy!
New Twist On Waldorf Salad
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From The New Greengrocer Cookbook, Recipe by Alexandra Lopez
- 1/4 cup Greek style yogurt
- 1 teaspoon light agave nectar or 1/2 teaspoon. honey
- 1 tablespoon. fresh lemon juice
- 2 tablespoons. olive oil
- Salt and fresh pepper to taste
- 2 pink apples, cored, unpeeled and cut into small dice
- 1 small celery root, peeled and cut into small dice
- 1 medium English cucumber, peeled, seeded and cut into small dice
- 4 radishes, thinly sliced
- 1/4 cup toasted pepitas ( pumpkin seeds)
- 1 tablespoon. Fresh chives, finely minced
- In a small bowl whisk together yogurt, lemon juice and agave. Drizzle in the olive oil and season with salt and pepper. Set aside.
- In a large bowl, combine apples, celery root, cucumber, radish, pepitas and chives. Stir in the dressing and combine well to coat.
- Chill for 20 minutes before serving. Garnish with more pepitas and chives. (Serves 4.)