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Waldorf Salad 2.0

Waldorf Salad 2.0

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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Servings

4 Servings

Ingredients

  • ½  cup good quality mayonnaise
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons toasted walnut oil or extra virgin olive oil
  • Pinch of kosher salt
  • Freshly cracked black pepper 
  • 1 cup barley
  • 1 cup shelled walnut pieces 
  • 3 apples vary your apples: Honeycrisp, Fuji, Granny Smith, skin-on, cored, cut into medium dice and tossed with lemon juice 
  • 1 medium celery root peeled, cut into medium dice and tossed with lemon juice
  • 1 cup dried tart cherries
  • 1 cup raisins
  • 1 endive bulb sliced thinly
  • 1 small head of radicchio sliced thinly
  • 6 cups baby arugula
  • Garnish: dried apple slices pomegranate arils 

Instructions

  • Dressing
  • Whisk mayonnaise, honey, lemon juice, walnut oil, salt and pepper together until emulsified. Set aside. 
  • Salad
  • Cook barley in a small pan with 2 cups of water over medium heat, partially covered, for about 20-30 minutes until tender. Season with salt and pepper. 
  • Toast walnuts in a small pan over medium heat until visibly darker in color and fragrant, (about 3-5 minutes). 
  • Toss apples, celery root, cherries, raisins, endive, radicchio with walnuts and barley. Season with salt and pepper. Toss with dressing. 
  • Season arugula with walnut oil, salt and pepper. Divide among 6 plates or arrange on a platter. Arrange salad on top of greens. Garnish with dried apple slices and pomegranate arils.