VegTab: Amer waldorf salad

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* Exported from MasterCook *

 

American Vegetarian Waldorf Salad

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : 2002-09-11 Salads

 

Amount Measure Ingredient -- Preparation Method

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12 pecan halves

3 apples (use green and yellow ones)

such as jonagold, golden delicious, or cranny smith

2 cups thinly sliced celery -- pale inner stalks only

1 1/2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/2 teaspoon salt

2 teaspoons mustard

1/3 cup olive oil or safflower oil

freshly ground pepper

3 tablespoons chopped pale celery leaves

3 tablespoons chopped parsley

1 head butter lettuce -- separated into leaves

 

To toast nuts: Preheat an oven to 350F. Lightly toast the pecans until they

begin to smell good, about 7 to 10 minutes, then remove to cool. Break into

large pieces and set aside.

 

To slice apple: Cut each apple into 6 wedges, but do not peel. Cut out the

cores, then thinly slice each wedge crosswise. Place in a large bowl with the

celery.

 

To prepare vinaigrette: In a small bowl, stir together the lemon juice, zest,

salt, and mustard, then whisk in the oil. Pour over the celery and apples and

toss. Taste for salt, season with pepper, add most of the chopped celery leaves

and parsley leaves and all of the pecans and toss again.

 

To assemble: Line a shallow bowl or platter with the butter lettuce. Pile the

celery in the middle and garnish with the rest of the herbs. Serve at once.

 

Source:

" Vegetarian Table: America by Deborah Madison 1996 "

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Per Serving (excluding unknown items): 179 Calories; 14g Fat (68.4% calories

from fat); 1g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

237mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : Salads made from celery go back far in our culinary history. They should

persist today as well, for celery makes a nice change from other vegetables and

is so easy to prepare. The Waldorf salad, celery mixed with apples and

mayonnaise, is the best known, but there are other ways to approach this

felicitous combination. Variations I often make, such as using grated kohlrabi

and fennel along with the celery, were already mentioned fifty years ago in Meta

Given's celebrated cooking encyclopedia. Here, a vinaigrette instead of

mayonnaise and an accent of fresh herbs make a pretty, crisp salad for fall and

winter. You can dress the celery an hour or two in advance, then toss it with

the apples just before serving so that they don't brown.

 

 

Nutr. Assoc. : 0 900030 0 0 0 802 0 0 986 0 2518 0 0