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Amidst all of the usual cooked fall recipes featuring apples, this refreshing Waldorf salad is a nice change of pace. With basic ingredients; celery, scallions, apples and walnuts, this salad incorporates the delicious in-season apple with an easy recipe that is perfect for any fall day.
The Waldorf salad has a history of over 100 years; it was first created between 1893 and 1896 in New York City at the Waldorf Hotel. It is still one of the most popular salad recipes and it will always remain one of the finest.
In this recipe, chef and previous instructor at Le Cordon Bleu, Annie Schennum does a "modern take on an old classic" (Schennum). This nontraditional salad swaps the more traditional mayonnaise-based dressing for a light citrus vinaigrette. This is not only a healthier option, but an incredibly delicious as well. The crisp celery and apple slices shine under the lemon and orange flavored vinaigrette and create a beautiful color palate of fresh greens and reds. Schennum tops her salad with golden toasted walnuts and dried cranberries that add a slight tartness to the sweet apples and zesty dressing. This Healthy Waldorf Salad with a citrus vinaigrette is a delicious twist on the classic Waldorf Salad and is a perfect way to feature your farm fresh apples this season.
3 celery stalks
Handful of toasted walnuts, chopped
Handful dried cranberries
Citrus Vinaigrette Dressing:
3 tablespoons olive oil
1 tablespoon cider vinegar
½ tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon Dijon mustard
1 teaspoon sugar
Sea salt and black pepper to taste
1. Wash and trim celery stalks. Cut length-wise and then chop into half inch slices.
2. Trim most of stems and root off of scallions, then chop diagonally into thin strips.
3. Half and quarter the apple, then cut into cubes.
4. Add celery, scallions, and apple to a bowl.
4. In a separate bowl, whisk together all of the ingredients for the citrus vinaigrette dressing.
5. Pour the citrus dressing over the salad and toss all ingredients together until the celery, scallions and apples are thoroughly coated.
6. Add in toasted walnuts and dried cranberries, toss together until evenly coated.
Courtesy Annie Schennum, former instructor of Le Cordon Bleu, 2012
Annie was born and lived most of her life in London. She trained in cooking at The Cordon Bleu School and later worked there as one of the teachers. Annie was also chef at the Biras Creek Hotel on