Well, it seems that food, like everything else on our planet, has fallen subject to fashion. Let’s face it, what was once fashionable to present at a dinner party, may no longer be so. Remember cucumber sandwiches? How about petit fours? I’m sure we could all draw up long lists of recipes that we no longer cook, because they are just not in vogue anymore. Take the Waldorf Salad for example. Named after the famous hotel in NYC, this salad used to denote a sense of sophistication and class. Now when was the last time you saw it on a menu? So when I first saw this recipe in Ottolenghi’s “Plenty More”, I stifled a yawn and gave it a miss. But on closer inspection, I saw an exciting new take on the old classic. Every fork full is a stunningly complex burst of flavour and crunch. Whole roasted hazelnuts, dried sour cherries and a generous amount of fresh dill make this a most memorable salad. I don’t often make my own mayonnaise, but it is really worth the extra time it takes. It is the crowning glory of this recipe! I altered Ottolenghi’s recipe by using only light olive oil, instead of a combination of vegetable oils. It was so amazing that I kept adding huge dollops to my plate. And don’t tell anyone, but I cleaned up the last smears on my plate with my fingers. No more commercial mayo for me!
I will be bringing a giant bowl of this salad over to Angie’s Fiesta Friday this week. Come and join us. Many thanks to our lovely co-hosts, Mollie at The Frugal Hausfrau and Scarlett at Unwed Housewife.
Re-Vamped Waldorf Salad with Homemade Mayonnaise
1/3 cup shelled hazelnuts
4 ½ cups finely shredded red cabbage
6 stalks celery, sliced into ¼ inch pieces
2 Granny Smith apples, thinly sliced
½ cup red onion, thinly sliced
2/3 cup sour cream
1 cup finely chopped dill
¾ cup dried sour cherries
salt and black pepper
2 tablespoons finely chopped shallot
1 egg yolk
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 tablespoon cider vinegar
2/3 cup light olive oil
Preheat oven to 325°F.
Scatter the nuts on a baking sheet and roast for about 25 minutes, until they become slightly golden and perfectly dry and crisp. Allow them to cool and then chop coarsely.
To make the mayonnaise, combine the shallot, egg yolk, mustard, maple syrup, vinegar, and ½ teaspoon salt in the bowl of a small food processor. Blend well, and then with the processor running, add the oil slowly, in a thin stream until a smooth, thick mayonnaise forms. Set aside.
Place the cabbage, celery, apples, and onion in a large bowl. Add the sour cream, dill, mayonnaise, sour cherries, ½ teaspoon salt, and some black pepper. Toss well to coat all of the ingredients. Transfer the salad to individual plates and top with the chopped nuts. Enjoy!