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Recipes

“Fall”dorf Salad

Falldorf Salad
Yield: 4 Servings
Total Time: 30 Minutes
Print Recipe

Ingredients

Waldorf Salad Dressing:

  • 3 Tbsp mayonnaise
  • 1 tsp Sugar
  • 2 tsp chives, finely chopped
  • 2 Tbsp Honey Crisp Apple Juice
  • 1 tsp White Balsamic Dressing
  • Salt & Pepper to taste

Salad Ingredients:

  • 1 Head Frissee, washed, trimmed* & dried
  • 1 Parsnip, peeled, then shaved & soaked in ice water (will make them curl)
  • 1 Celery Stalk, thinly sliced
  • 1/8 C Parsley leaves, picked
  • 1 Gala or Honey Crisp Apple, sliced 1/4” to 1/8” thick
  • ½ C Whole Walnuts, toasted
  • ½ Cup Green grapes, halved
  • Reserve Celery heart leaves, garnish
  • 1 Pear, sliced 1/4” to 1/8” thick

Preparation

Salad Dressing Method:

  1. In a small bowl, whisk the mayonnaise, apple juice, and white balsamic together until smooth.
  2. Add sugar, chives, season with salt & pepper as desired.
  3. Set aside in the refrigerator for 20 min.

Salad Method:

  1. In a bowl combine apples, pears, grapes and celery.
  2. Pour ½ dressing over contents in the bowl and stir until coated.
  3. Add parsnips and parsley, then toss to coat, salt to taste.
  4. Add frissee right before serving, then garnish with toasted walnuts and celery leaves.
  5. Drizzle the remaining dressing over the salad (as desired). Bon Appetit!

Chef Notes:

Don’t prepare your apples and pears too far ahead of time or they will oxidize and brown. To prevent that from happening cover slices with a damp paper towel drizzled with a little lemon juice.

*When trimming Frissee (also know as Curly Endive), trim off green ends and discard (they will be super bitter), you want only white/yellow pieces of Frissee. Also trim off root end and break pieces up into edible bites.

Looking for a wine to pair with the big feast? Check out our Thanksgiving Pairings collection.