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Crispy Waldorf Salad

Photograph by Anna Williams

  • servings: 8

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Ingredients

  • 1 cup pecan halves
  • 1 one-pound fennel bulb, trimmed
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 1 Granny Smith apple
  • 1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
  • 4 stalks celery, strings removed, thinly sliced crosswise
  • 6 to 8 escarole leaves, stacked and cut crosswise into thin strips
  • 1/4 cup chopped fresh dill
  • 1/4 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Directions

  1. Step 1

    Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.

  2. Step 2

    Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.

  3. Step 3

    Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.

  4. Step 4

    In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.

Source
Christmas Vol. 4 2000

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Reviews (1)

  • 2 Jan, 2013

    This variation on a classic Waldorf salad is fabulous! The fennel and yogurt dressing were the perfect touch. The usual mayo dressing is always too heavy. And the escarole was sheer genius! Made this 2 days in a row.