Smoked Salmon Waldorf Salad

Name: Smoked Salmon Waldorf Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 Servings
Ingredients: 4 Pink Lady or Granny Smith apples; Juice of 1 lemon; 2 cups of black, seedless grapes, halved lengthwise; 6 celery stalks (choose light and inner stalks) chopped; ½ cup dried cherries/cranberries/raisins; 4 tablespoons finally chopped parsley; 1 container Greek yogurt (130 grams - 4.5 oz); 4 tablespoons good quality mayonnaise; Juice of 1 orange; 1 teaspoon date honey; Freshly ground coarse salt and black pepper; 14- 18 ounces (400-500 grams) of warm smoked salmon fillets, dissected to pieces; 2 heads of Salnova lettuce; Pomegranate seeds from half a medium size pomegranate; 1 cup coarsely chopped roasted walnuts

Author:: Tom Franz
Publish date:: Sep 16, 2014

Waldorf salad is a classic dish created in the famous hotel in New York in the end of the 19th century and had numerous versions since. For me the salad basics are an inspiration. I took the basics of this salad which are celery, apples and walnuts and gave them an updated twist that turns this into a fun light salad which can double as a proper meal. I like to use crispy salnova lettuce on the bottom and top it with apples, celery, grapes, pomegranate seeds and warm smoked salmon flakes, in a mayo- orange date honey dressing.

20minDuration
20minPrep Time
4-6 ServingsServings

Ingredients

4 Pink Lady or Granny Smith apples
Juice of 1 lemon
2 cups of black, seedless grapes, halved lengthwise
6 celery stalks (choose light and inner stalks) chopped
½ cup dried cherries/cranberries/raisins
4 tablespoons finally chopped parsley

Orange Yogurt Dressing

1 container Greek yogurt (130 grams - 4.5 oz)
4 tablespoons good quality mayonnaise
Juice of 1 orange
1 teaspoon date honey
Freshly ground coarse salt and black pepper

For Serving

14- 18 ounces (400-500 grams) of warm smoked salmon fillets, dissected to pieces
2 heads of Salnova lettuce
Pomegranate seeds from half a medium size pomegranate
1 cup coarsely chopped roasted walnuts

Preparation

Core the apples, cut in half and slice into thin slices. Place in a large bowl and drizzle well with the lemon juice, so that all the apples are covered.

Add grape halves, celery, cherries and chopped parsley, mix well.

Prepare dressing: in a bowl mix well all the dressing ingredients, season with fresh ground salt and pepper.

Mix half the dressing onto the apple mixture. Before serving, place lettuce leaves on a large serving plate or distribute to individual plates. Place apple mixture on top. Place salmon pieces on top, pomegranate seeds and walnuts and drizzle the rest of the dressing.