Waldorf Salad from New York City
The first Waldorf Salad was created in New York City in 1893, at the famous Waldorf Astoria.
|1/2 cup||walnuts halves|
|freshly ground black pepper|
|2||large crisp apples, such as gala|
|2 ribs||celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)|
|1/4 cup||golden raisins, or 1/2 cup halved grapes|
|1 head||boston lettuce, trimmed, washed, and dried|
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
Revised from Source: foodnetwork.com