Okay!!! This may be a new favorite for me....YUM!
NEW WALDORF SALAD
Active time 20 Min.
Total Time 45 Min.
Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.
For the roasted grapes:
1 1/2 pounds red seedless grapes
1 tablespoon confectioners’ sugar
1 tablespoon extra-virgin olive oil
For the Dressing:
1 tablespoon minced shallot
1 tablespoon white-wine vinegar
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
For the salad:
2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
1 head frisee (this is Endive), trimmed
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted
1. Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.
2. Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.
3. Make the salad: Toss grapes (without pan juices) with sliced celery and leaves, frisee, apple and walnuts. Drizzle salad with dressing, and toss to coat.