Son of Waldorf

Posted On February 10, 2008

It’s a variant on Waldorf salad that Sam Stern calls “celery and apple salad.” I chopped two stalks of celery and a small apple (with lemon juice squeezed over to stop it browning). I added raisins and chopped mixed nuts which are optional (as are chopped dates). The dressing consisted of two dessert spoons of light mayonnaise plus one of crème fraiche, with a teaspoon of Dijon mustard and a drizzle of French mountain honey. Mix it all together and it’s a pretty appetizing salad. The actual Waldorf might be on a bed of lettuce and have walnuts, but no Dijon mustard. Actually the mustard gives this an intriguing back taste. I ate it alongside cold roast pork with an Arran apple mustard.