Deconstructed for an elegant update, Stacked Waldorf Salad showcases narrow bands of color. Layers of thinly sliced fruit tossed in Creamy Apple-Cider Vinaigrette mingle with frisée, celery, goat cheese, and toasted walnuts.
Stacked Waldorf Salad
Makes 4 servings
Ingredients
- 1 Fuji apple
- 1 Granny Smith apple
- 2 cups Creamy Apple-Cider Vinaigrette, divided (recipe follows)
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon ground black pepper
- 1 cup frisée, washed and trimmed
- ⅓ cup thinly sliced celery
- ½ cup crumbled goat cheese, divided
- ½ cup chopped toasted walnuts
- Garnish: fresh parsley and celery leaves
Instructions
- Using a sharp knife or a mandoline, slice Fuji apple and Granny Smith apple approximately ⅛ inch thick. In a large bowl, combine apple slices, approximately ⅓ cup Creamy Apple-Cider Vinaigrette, salt, sugar, and pepper. Toss to combine.
- To serve, divide and layer apple slices, frisée, celery, and ¼ cup goat cheese on 4 plates. Divide remaining ¼ cup goat cheese and walnuts among salads. Serve immediately with remaining 1⅔ cups Creamy Apple-Cider Vinaigrette. Garnish with parsley and celery leaves, if desired.
Creamy Apple-Cider Vinaigrette
Makes 2 cups
Ingredients
- 1½ tablespoons minced shallot
- ¼ cup apple-cider vinegar
- ½ cup mayonnaise
- 2 tablespoons buttermilk
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¾ cup extra-virgin olive oil
Instructions
- In a medium bowl, combine shallot and vinegar. Let mixture stand for about 15 minutes.
- Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, gradually add olive oil, and mix until smooth and creamy. Chill for at least 1 hour. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.
For more delectable apple recipes, see page 85 of the October 2014 issue of Victoria.
