Located below is a recipe for Waldorf Salad. Please note this is not the same recipe featured in The Winemaker’s Dinner by Ivan Rusilko and Everly Drummond. Due to copyright we were not allowed to publish the exact same replica. Recipe by Elizabeth.
• 10oz medium diced apples (green and red variety)
• 3 oz small diced celery, blanched
• ¼ c mayonnaise
• Salt and pepper to taste
• 10 lettuce leaves, cleaned and dried (iceberg, green leaf, boston, or bibb variety)
• ¼ c coarse chopped walnuts, lightly toasted
1. Place walnuts on small baking sheet in 350° preheated oven for 5-7 minutes or in medium-high heated skillet for 3-5 minutes. Stir often, they will burn easily.
2. In medium bowl, combine Apples, celery, and mayonnaise and stir to coat.
3. Add salt and pepper to taste
4. Cover and refrigerate until ready to be served.
5. Serve on bed of 2 lettuce leaves
6. Garnish with walnuts and Balsamic Glaze (recipe below)
Balsamic Glaze Reduction
• 3 c Balsamic Vinegar
• 1/3 c brown sugar
• 2 cloves of garlic, peeled and crushed
• 3 TBSP butter
1. In saucepan, combine vinegar, sugar, and garlic
2. Bring to a boil, then reduce to low heat and simmer for 10-15 minutes or until reduced by 2/3 volume
3. Remove from heat and remove garlic
4. Add butter 1 tbsp at a time, mix well after each
5. Place in garnish bottle or small container and allow to cool.
6. Refrigerate if not in use, garnish dish as needed
I would pair the Waldorf with a SAUVIGNON BLANC WINES FROM LOIRE. The citrus apple of the wine would go well with the balsamic vinaigrette reduction. They have a more complex taste than the California Wines. Price range between $15-30 dollars (wine information provided by Karen).