New Waldorf Salad

Name: New Waldorf Salad
Prep time: 20 min
Total time: 45 min
Ingredients: 1.5 pounds red seedless grapes; 1 tablespoon confectioners' sugar; 1 tablespoon extra-virgin olive oil; 1 tablespoon minced shallot; 1 tablespoon white-wine vinegar; 0.5 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice; 0.25 teaspoon ground cumin; 0.25 cup extra-virgin olive oil; Coarse salt and freshly ground pepper; 2 celery stalks, thinly sliced crosswise, plus ½ cup leaves; 1 head frisee, trimmed; 1 Honeycrisp apple, thinly sliced; 0.5 cup walnuts, toasted

3.3

(20)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

45 mins

Servings:

4

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.

Ingredients

For the roasted grapes

1 ½ 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
½ teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
¼ teaspoon ground cumin
¼ cup extra-virgin olive oil
Coarse salt and freshly ground pepper

For the salad

2 celery stalks, thinly sliced crosswise, plus ½ cup leaves
1 head frisee, trimmed
1 Honeycrisp apple, thinly sliced
½ cup walnuts, toasted

Directions

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.
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.
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.