This Waldorf Salad contains roasted grapes, lettuce and vinaigrette as opposed to the old version containing mayo, no grapes and zero lettuce. It’s somewhat sweet thanks to the grapes and apple.  For the frisee I substituted green leaf lettuce and honestly I don’t think you need to add sugar to the grapes. Once roasted, they become very sweet!

New Waldorf Salad

Martha Stewart

Serves 4

 

For the roasted grapes:

1 1/2 lb seedless red grapes

1 tbsp confectioners sugar

1 tbsp extra virgin olive oil

 

For the dressing:

1 tbsp minced shallot

1 tbsp white-wine vinegar

1/2 tsp finely grated lemon zest, plus 2 tsp fresh lemon juice

1/4 tsp ground cumin

1/4 c extra virgin olive oil

course salt and pepper

 

For the salad:

2 celery stalks, thinkly sliced crosswise, plus 1/2 c leaves

1 head frisee, trimmed

1 honeycrisp apple, thinly sliced

1/2 c walnuts, toasted

 

Roast the grapes: Preheat oven to 350. Toss grapes with sugar and oil.  Roast on rimmed baking sheet until just starting to wrinkle and burst, 25-30 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.

**Brent and I think it would be great to add sliced chicken breast, red onion, crutons, and/or fresh bacon bits.

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