Waldorf Salad (Apple. Stilton, Endive and Walnuts) Recipe
Waldorf Salad (Apple. Stilton, Endive and Walnuts)
Flavors of the USA
Total time: 15 to 30 minutes

Preparation time: 5-10 minutes
Cooking time: 2 minutes

Difficulty: Easy
Chef's Note

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.

For 4 servings

- 2 tbsp. unsalted butter
- 250 ml (1 cup) chopped Walnuts
- 1/2 tsp. sugar
- 4 Belgian Belgian Endives
- 185 ml (3/4 cup) crumbled Stilton cheese

- 3 tbsp. sherry vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. sugar
- 125 ml (1/2 cup) extra virgin olive oil
- 1 French shallot, minced
- 1/2 tsp. salt
- Freshly ground pepper to taste
- White pepper
  1. 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.

  2. 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.

  1. 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.
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