Waldorf Salad (Apple. Stilton, Endive and Walnuts)TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5-10 minutes
Cooking time: 2 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:237.3 kcal
Proteins:5.5 g
Fats:21.3 g
Carbohydrate:8.4 g
Fibers:2.5 g
Sugar:3.9 g
Cholesterol:14.1 mg
Sodium:168.2 mg
Calcium:93.9 mg
Energy:676 kcal
Proteins:15.8 g
Fats:60.6 g
Carbohydrate:24 g
Fibers:7.1 g
Sugar:11 g
Cholesterol:40.3 mg
Sodium:479.3 mg
Calcium:267.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
30
ml
unsalted butter
250
ml
chopped walnuts
2.5
ml
sugar
4
belgian endives
2
granny smith apple apples
185
ml
crumbled stilton cheese
**Dressing
45
ml
sherry vinegar
5
ml
dijon mustard
1.25
ml
sugar
125
ml
extra virgin olive oil
1
french shallot, minced
2.5
ml
salt
freshly ground pepper to taste
white pepper
METHOD
In a small bowl whisk together the vinegar, mustard, and sugar. Add oil in a stream until emulsified. Add shallot, salt, and fresh ground black pepper.
In a small saucepan melt butter over moderate heat and add walnuts and sugar, stirring constantly until golden brown or about 2 minutes. Transfer to a bowl.
- Cut endives into julienne strips lengthwise. Halve and core apples. Cut into slices. In a large bowl combine endive, apple, walnuts, Stilton, and vinaigrette. Toss gently and season with salt and white pepper.
CHEF'S NOTES
According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
