Where's Waldorf? Salad with My Friend Izzy's Epic Dressing (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 cup whole walnut halves |
1 heart celery with greens, wiped clean and chopped |
1/2 red onion, thinly sliced |
1 cup red seedless grapes, split |
2 gala apples, seeded and chopped |
1 lemon, juiced |
3 tablespoons honey, eyeball it |
2 tablespoons apple cider vinegar |
1/2 teaspoon ground cardamom, eyeball it |
2 tablespoons fresh dill, finely chopped |
2 teaspoons dijon mustard |
1/4 cup extra-virgin olive oil, eyeball it |
2 to 3 tablespoons cream, eyeball it |
salt and pepper |
1 head bibb lettuce or butter lettuce |
Directions:
1. Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5 to 6 minutes. Set aside to cool.
2. Combine walnuts, celery, onion, grapes and apples in a medium bowl. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste.
3. Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.
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