Waldorf Salad Recipe

Courtesy of Chef Alex Guarnaschelli

Hi Friends,

Chef Alex Guarnaschelli shares her special recipe for a delicious Waldorf Salad!

Waldorf Salad
6-8 servings

Ingredients
Dressing:
2 egg yolks
one half teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
Three quarters of a cup of extra-virgin olive oil

Salad:
One and a half cups of seedless red grapes, stemmed, washed and dried
1 tablespoon powdered sugar
1 tablespoon extra virgin olive oil
One and half cups chopped walnuts, toasted
1 cup celery stalks (the inner yellow ones), cut into half-inch “half moons”
2 heads green leaf lettuce, leaves separated, washed and dried

Directions
1. Preheat the oven to 350F. Make the dressing: In the blender, combine the egg yolks, salt, sugar, lemon juice and white wine vinegar. Blend until smooth and, with the blender running, pour the olive oil steadily and slowly through the top. When all of the oil has been added, stop the blender. Transfer to a bowl and taste for seasoning.

2. In a medium bowl, toss the grapes with the powdered sugar and olive oil. Arrange in a single layer on a baking sheet and bake in the oven until they skins start to wrinkle, 12-15 minutes. Remove from oven and set aside to cool.

3. Assemble the salad: Toss walnuts, celery, lettuce leaves and grapes in a bowl with a pinch of salt and pepper. Add the dressing and toss to coat. Serve immediately.

A Manhattan native, Chef Alex Guarnaschelli is the Executive Chef at celebrity hotspot, Butter restaurant in New York City. She was a competitor on Food Network's Iron Chef America, is the host of the Food Network’s "Alex’s Day Off," and has appeared as a judge on Food Network competition shows "Food Network Challenge," "Chopped," and "The Best Thing I Ever Ate." Guarnaschelli is currently the host of her own Food Network show, "Alex’s Day Off."

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Live well,
Yvonne