Waldorf Salad
Yield: 3-1/2 Lbs.
Ingredients:
| Apples |
2 Lbs |
(Fuji, Red Delicious, Eating Apples) |
| Celery |
1/2 Lb |
|
| Raisins |
2 Oz |
|
| Lemon Juice |
2 Oz |
|
| Mayonnaise |
1 Cup |
|
| Walnuts |
2 Oz |
Chopped |
| Salt |
Taste |
|
| White Pepper |
Taste |
|
| Sugar |
Taste |
|
Method:
- Wash, Core, And Cut Apples In Half. (Do Not Peel). Dice Into 1/4 Inch Cubes. Keep Apples In Acidulated Water To Keep Them From Turning Brown.
- Wash Celery And Peel If Using Outside Ribs. Dice Into 1/4 Inch Cubes.
- Combine Apples, Celery, Raisins, Walnuts And Mayonnaise In A Mixing Bowl. Toss Gently Until Thoroughly Blended.
- Season With Salt, Pepper, Sugar, And Worcestershire Sauce.
Variations:
- Add 4-8 Ounces Of Bleu Cheese To Above Mixture
- Substitute Pears For The Apples.
- Use A Combination Of Red & Green Apples And/Or Red & Green Pears.
- Cut Apples And Celery Into A Julienne Instead Of Dicing.
- Substitute Celery Root In Place Of The Celery And Use Julienne Cut.
Source: Chef Ronald Ng, CCSF |
