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Chef John's Waldorf Salad |
"A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture."
Ingredients :
- Dressing:
- 3/4 cup mayonnaise
- 1/4 cup creme fraiche
- 1/2 lemon, juiced
- 1 tablespoon finely chopped tarragon
- 1/2 teaspoon white sugar
- 1/4 teaspoon salt
- 1 pinch freshly ground black pepper
- 1 pinch cayenne pepper
- Salad:
- 2 large crisp, sweet apples, cut into 1/2-inch cubes
- 1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
- 1 cup quartered seedless green grapes
- 1/2 cup toasted walnut pieces
Instructions :
Prep : 20M | Cook : 4M | Ready in : 20M |
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- Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
- Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
- Serve immediately or cover and refrigerate for up to 24 hours.
Notes :
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