California Waldorf Salad
By John Ash
Serves 5
Total Time
Prep Time
Difficulty Level
Ingredients
1 cup Celery cut in thick matchsticks
1-1/2 cups peeled Firm tart sweet apples such as Fuji or Gala cut in thick matchsticks
3/4 cup walnut halves or large pieces, lightly toasted and slivered
1/2 cup seedless grapes, halved
1/2 cup Point Reyes Aged Gouda cheese* cut in thick matchsticks
2 tablespoons chopped shallots or green onions (white portion only)
2 teaspoons blanched, chopped garlic
1 teaspoon grated lemon zest
1/4 cup rich chicken or vegetable stock
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 teaspoons Dijon mustard
1/4 cup or so fragrant Walnut oil*
Salt and freshly ground pepper
1 tablespoon chopped fresh herbs such as dill, tarragon, parsley, chives or a combination
Directions
Salad: Toss the celery, apples, walnuts, grapes, cheese with the walnut oil dressing to taste. Season with drops of lemon juice, salt and pepper. Serve immediately in crisp lettuce or radicchio cups.
Dressing: Add the shallots, garlic, lemon zest, stock, vinegar and mustard to a blender and purée until smooth. With the motor running, gradually add walnut oil to form a smooth creamy vinaigrette. Add more oil if a thicker vinaigrette is desired. Season to your taste with salt and pepper and stir in herbs. Store covered in the refrigerator for up to 3 days.
