6) Curried Waldorf Salad
On this Black Friday, I'm most thankful for one thing: that I'm not waiting on irritable, blood-thirsty, deal-crazed customers at some retail job. I've served tours of duty in a variety of theaters: from posh Michigan Avenue in Chicago to the less posh environs of the Albertville Outlet Center. I count myself fortunate having survived to tell the tale (which I don't tell, because it's not very interesting). Instead, I'm contentedly sitting here at my computer, eating a bowl of my Curried Waldorf Salad for breakfast, which tastes all the better being so far removed from the retail war zone.
A note on the apples: life is too short to skimp on produce. I can assure you, there is a HUGE difference between buying and using $.99/lb Fuji apples and $1.99/lb Honeycrisp apples in this recipe. In apples, as in life, you get what you pay for. If you're a little short, give me a call and I'll see if I can cover you. And remember: friends don't let friends eat Red Delicious apples. Ever.
A note on knife work: I've tried several methods of trying to render small cubes from a vaguely spherical object, with distinctly mixed results. I used to core the apple in an attempt to achieve the desired geometry, but now I cut the apple in such a way that what is left is a rectangular prism of core, seeds, and some perfectly good apple, which is collateral damage worth sacrificing in the name of the perfect dice. After making the first slice about 3/4 inch from the center of the apple, slice off the bottom so that you can stand the apple wedge up. From there, make vertical cuts every 1/4 inch, then lay the slices on the flat side and proceed to make perpendicular cuts. Some day I'll get around to posting pictures just to show how easy and effective this method is.
A note on the fennel: for those unfamiliar, fennel is a pretty weird-looking vegetable. It looks like an onion (the bulb) defied nature by merging with celery (the stalks), and then compounded the ordeal by sprouting dill-like leaves (the fronds). Don't be fooled by its seemingly ridiculous appearance, though. Fennel rules. The entire plant is suffused with a subtle anise (or black licorice) flavor. The bulbs caramelize wonderfully and taste great served raw in salads. The stalks have plenty of crunch, and the fronds can be finely chopped and substituted for herbs such as parsley or mint. If you're not sold on fennel after that word from the Fennel Council, go ahead and substitute celery in the Waldorf.
A word on the onion: you don't want the onion to overpower the rest of the ingredients, which it certainly has the wherewithal to do. To reduce its pungency, soak it in ice water for at least a half hour before you dice it.
A word on the Zante currants: these small, dried fruits are probably available at your local grocery store (Sun Maid sells them by the box). Sure, you could just use raisins, but imagine how much more impressed your guests/diners will be when you tell them, "And those little raisin-like things are actually Zante currants." [Ooh. Aah.]
Ingredients:
-3 Honeycrisp apples, diced
-3-4 stalks of fennel, fronds removed and cut on the bias (about 1 cup)
-1/2 of a red onion, diced
-1 cup minus 2 tablespoon of non-fat plain sweetened yogurt
-2 tablespoons of mayonnaise
-1 cup walnuts, toasted until fragrant and chopped
-3/4 cup of dried cranberries
-3/4 cup of dried Zante currants
-2 tablespoons of apple cider vinegar
-1 tablespoon of freshly-squeezed lemon juice (about 1/2 a lemon)
-1 tablespoon of honey
-1/4 cup of fresh mint leaves, finely chopped
-1 1/2 teaspoons of curry powder
-1 pinch of salt
-freshly-ground black pepper, to taste
"Cooking" Instructions:
1) In a large bowl, combine the diced apples with the apple cider vinegar and lemon juice (to prevent oxidation/browning).
2) Mix in the fennel and onions, then stir in the yogurt, mayonnaise and honey.
3) Add the walnuts, cranberries, Zantes, and mint leaves, then mix well.
4) Sprinkle in the curry powder and salt, and then top with black pepper. You guessed it: stir.
5) Garnish with a few (whole) mint leaves if you're so inclined.
6) Eat and enjoy.
Till next time.
A note on the apples: life is too short to skimp on produce. I can assure you, there is a HUGE difference between buying and using $.99/lb Fuji apples and $1.99/lb Honeycrisp apples in this recipe. In apples, as in life, you get what you pay for. If you're a little short, give me a call and I'll see if I can cover you. And remember: friends don't let friends eat Red Delicious apples. Ever.
A note on knife work: I've tried several methods of trying to render small cubes from a vaguely spherical object, with distinctly mixed results. I used to core the apple in an attempt to achieve the desired geometry, but now I cut the apple in such a way that what is left is a rectangular prism of core, seeds, and some perfectly good apple, which is collateral damage worth sacrificing in the name of the perfect dice. After making the first slice about 3/4 inch from the center of the apple, slice off the bottom so that you can stand the apple wedge up. From there, make vertical cuts every 1/4 inch, then lay the slices on the flat side and proceed to make perpendicular cuts. Some day I'll get around to posting pictures just to show how easy and effective this method is.
A note on the fennel: for those unfamiliar, fennel is a pretty weird-looking vegetable. It looks like an onion (the bulb) defied nature by merging with celery (the stalks), and then compounded the ordeal by sprouting dill-like leaves (the fronds). Don't be fooled by its seemingly ridiculous appearance, though. Fennel rules. The entire plant is suffused with a subtle anise (or black licorice) flavor. The bulbs caramelize wonderfully and taste great served raw in salads. The stalks have plenty of crunch, and the fronds can be finely chopped and substituted for herbs such as parsley or mint. If you're not sold on fennel after that word from the Fennel Council, go ahead and substitute celery in the Waldorf.
A word on the onion: you don't want the onion to overpower the rest of the ingredients, which it certainly has the wherewithal to do. To reduce its pungency, soak it in ice water for at least a half hour before you dice it.
A word on the Zante currants: these small, dried fruits are probably available at your local grocery store (Sun Maid sells them by the box). Sure, you could just use raisins, but imagine how much more impressed your guests/diners will be when you tell them, "And those little raisin-like things are actually Zante currants." [Ooh. Aah.]
Ingredients:
-3 Honeycrisp apples, diced
-3-4 stalks of fennel, fronds removed and cut on the bias (about 1 cup)
-1/2 of a red onion, diced
-1 cup minus 2 tablespoon of non-fat plain sweetened yogurt
-2 tablespoons of mayonnaise
-1 cup walnuts, toasted until fragrant and chopped
-3/4 cup of dried cranberries
-3/4 cup of dried Zante currants
-2 tablespoons of apple cider vinegar
-1 tablespoon of freshly-squeezed lemon juice (about 1/2 a lemon)
-1 tablespoon of honey
-1/4 cup of fresh mint leaves, finely chopped
-1 1/2 teaspoons of curry powder
-1 pinch of salt
-freshly-ground black pepper, to taste
"Cooking" Instructions:
1) In a large bowl, combine the diced apples with the apple cider vinegar and lemon juice (to prevent oxidation/browning).
2) Mix in the fennel and onions, then stir in the yogurt, mayonnaise and honey.
3) Add the walnuts, cranberries, Zantes, and mint leaves, then mix well.
4) Sprinkle in the curry powder and salt, and then top with black pepper. You guessed it: stir.
5) Garnish with a few (whole) mint leaves if you're so inclined.
6) Eat and enjoy.
Till next time.
"friends don't let friends eat Red Delicious apples. Ever."
ReplyDeleteWhat else are friends for if they won't stop you from biting into the world's worst apple?
How many does this serve? I have 15 to serve this Saturday. Thanks, I will wait to hear from you!
ReplyDeleteGayle McCracken (Maria's friend)