Wednesday, May 24, 2006

Salade Waldorf, My Way

When trawling through blogs and collecting recipes one Sunday afternoon, I noticed that Elise had blogged a recipe for Waldorf Salad, a salad of Celery and Apples (among other things) all dressed with rather a lot of Mayonnaise. Now, I do like Mayonnaise on Sandwiches and in Tuna Salad, as long as it's used sparingly. But, very often, I find that a lot of people go a little overboard with it. So I've never really enjoyed Waldorf Salads, finding that they just have too much Mayonnaise. But, seeing Elise's recipe, I was intrigued to try making my own and making it to my particular Mayonnaise tastes.

Fast-forward a few weeks to when I finally had time to cook again, even to make something as simple as a Waldorf Salad. But now I'm in New York with the Boy, who absolutely refuses to eat Mayonnaise. Elise mentioned that some people substitute Mayonnaise with plain Yogurt, but that that made things too tart. So I looked at some substitutes for mayonnaise and started thinking about what would really work with the other ingredients of a Waldorf Salad. One thing I always think is missing is a spicy flavor; something that would give the Salad a nice kick. So I made a mixture of Mustard and Aioli. Not wanting to go too overboard with the spiciness, I chose a Myrtille-Violette [Blueberry-Violet] Mustard by Maille to enhance the fruitiness of the ingredients. This made a perfect salad as a side dish to Chicken.

Salade Waldorf

2 Apples (I recommend Gala or Pink Lady), cored and chopped
3 ribs Celery, chopped
1/2 cup Pecans, coarsely chopped (I just ripped them in half)
Fleur de Sel, to taste
1/8 cup Myrtille-Violette Mustard (or your favorite fruit mustard)
1/8 cup Aioli
Spring Salad Mix

Toss together Apples, Celery and Pecans in a bowl. Add Fleur de Sel to taste. Add Mustard and Aioli and mix all-together. Let sit until ready to serve. This gives the flavors a chance to combine. Before serving, toss with Spring Salad Mix.

Serves 4 as an appetizer or side dish.

and and and and and

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