Wednesday, November 8, 2017

Waldorf Salad

I learned how to make Waldorf Salad from Basil Fawlty. I learned how to make Waldorf Salad with grated cabbage from Marte Marie Forsberg via her book The Cottage Kitchen that I reviewed here. I find that I like both of them equally well. I suspect one of my reasons for my liking the latter version as much as I did was because, instead of using one of those hard, bowling ball cabbages that you find in the produce section of the market, I used a lovely, tender, conically-shaped offering from Melissa's Produce called Kool Cabbage. If you haven't tried it, you must! It makes a world of difference in the end result of any recipe requiring cabbage. Once you try this you will never go back to the insipid, rock hard supermarket cabbage that you've eaten for years.

I slightly adapted Forsberg's recipe by eliminating the pineapple and replacing it with dried cranberries to yield a wintrier version. I think the next time I'm going to use either roughly chopped fresh cranberries, or fold in a cranberry orange relish that I make from scratch, doesn't that sound delicious? I also am going to cut back a bit on the sauce; it was a little creamier that I generally like. Not that it wasn't good, it was, but I like to be able to identify each component individually, and I wasn't quite able to do that with the amount of sauce used in the original.

This, however, is well worth making, would serve wonderfully for the holidays, giving you an easy, not-too-sweet salad to serve alongside your holiday ham, roast beef, or turkey. I think even the kids will enjoy this one.
Waldorf Salad
Slightly adapted from The Cottage Kitchen

1 1/4 cups heavy cream
1/2 cup +2 tablespoons mayonnaise

1 tablespoon sugar
Juice of one half lemon
1 Granny Smith apple, cored and cut into bite-size pieces
7 ounces Melissa's
Kool cabbage, cored, finely sliced
1 to 2 celery stalks, thinly sliced
1/4 cup dried cranberries
7 ounces seedless grapes (I used a combination of Melissa's
Green Muscato and Red Muscato Grapes)
1 cup walnuts, roughly chopped

In a small bowl, beat the cream until soft peaks form. Gently fold in the mayonnaise, sugar, and lemon juice. Add the diced apple to the cream mixture to prevent the fruit from browning.

In a large bowl, combine the cabbage, celery, and dried cranberries. Add two thirds of the grapes and walnuts and stir well. Fold in the cream mixture until well combined, and refrigerate for 5 to 10 minutes. Garnish with remaining grapes and walnuts before serving.

Keeps 1-2 days in the fridge. 

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Alycia Nichols said...

I haven’t had Waldorf Salad in years!!!! This Kool Cabbage you speak of...I’ll have to seek it out. We’re big cabbage eaters around here. I always have to search for the darkest, leafiest green heads I can find. Not easy.

Judee Algazi said...

Thanks for the tip on the cabbage. I will have to look for the Kool cabbage.I am a salad lover but never think of making a waldorf salad.. This looks delicious and of course your presentation is beautiful as always.