The classic Waldorf salad takes its name from where it was first created, the Waldorf Astoria Hotel in New York City. The traditional recipe uses only apples, celery, and mayonnaise, but we’ve spiced things up a bit and suggest serving our recipe on a bed of greens.
- 2 stalks of celery cut into one inch chunks
- 2 slices of bacon
- 2 apples cut into one inch chunks
- 2 teaspoons extra-virgin olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon of fresh thyme or rosemary chopped (or 1/4 teaspoon if dried)
- 2 tablespoons of raisins
- 2 tablespoons of walnuts or pecans
- salt & pepper to taste
What to Do
1. Place the one inch chunks of celery and apple onto a flat pan and toss with olive oil and a dash of salt and pepper.
2. Roast at 450 degrees F. until they just start to turn brown. It should take about 8 to 12 minutes.
3. Give the contents of the tray a toss, and then place it back in the oven to roast for about 6 to 8 minutes more, until golden brown and tender.
4. In a skillet on the stove, cook the two strips of bacon, then place on paper towels and pat dry. Remove all but 2 teaspoons of bacon fat, then add the maple syrup and stir, scraping up the brown bits as they form.
5. Crush up the bacon and return it to the pan, along with the rosemary or thyme, then add the celery and apples.
6. Mix gently, serve in bowls over mixed greens, and add nuts and raisins as desired. Enjoy!
photo credit: iMaffo