California Waldorf Salad

 

The celery, apples and cheese should all be cut in the same size and then arranged in “hay stack” shapes on the plate. 

 

1 cup celery, cut in thick matchsticks
1½ cups peeled (if desired) firm, tart, sweet apples such as Fuji or Gala, cut in thick matchsticks
¾ cup walnut halves or large pieces, lightly toasted and slivered
½ cup seedless grapes, halved
½ cup aged Gouda  or cheddar cheese cut in thick matchsticks
Walnut oil dressing (recipe follows)
Fresh lemon juice
Sea salt and freshly ground pepper
Lettuce or radicchio cups

 

1.    Toss the celery, apples, walnuts, grapes, and cheese with the walnut oil dressing to taste. 

2.    Season with drops of lemon juice, salt and pepper. 

3.    Serve immediately in crisp lettuce or radicchio cups.

 

Walnut oil dressing

Makes approximately ¾ cup

 

Use walnut oil that has a rich, nutty flavor.  The best seems to come from France.  The use of stock results in a “creamy” vinaigrette. 

 

2 tablespoons chopped shallots or green onions (white portion only)
2 teaspoons blanched, chopped garlic
1 teaspoon grated lemon zest
¼ cup rich chicken or vegetable stock

1 tablespoon lemon juice

1 tablespoon sherry vinegar
2 teaspoons Dijon mustard
¼ cup or so fragrant walnut oil
Salt and freshly ground pepper
1 tablespoon chopped fresh herbs such as dill, tarragon, parsley, chives, or a combination

 

1.    Add the shallots, garlic, lemon zest, stock, vinegar and mustard to a blender and purée till smooth.

2.    With motor running, gradually add walnut oil to form smooth, creamy vinaigrette. 

3.    Add more oil if thicker vinaigrette is desired. 

4.    Season to taste with salt and pepper and stir in herbs. 

 

Store covered in refrigerator up to three days.