New Waldorf Salad

Martha Stewart
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Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.

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Serves 4

Ingredients

  • For the roasted grapes
    • 1 1/2 pounds red seedless grapes
    • 1 tablespoon confectioners’ sugar
    • 1 tablespoon extra-virgin olive oil
  • For the dressing
    • 1 tablespoon minced shallot
    • 1 tablespoon white-wine vinegar
    • 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
    • 1/4 teaspoon ground cumin
    • 1/4 cup extra-virgin olive oil
    • Coarse salt and freshly ground pepper
  • For the salad
    • 2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
    • 1 head frisee, trimmed
    • 1 Honeycrisp apple, thinly sliced
    • 1/2 cup walnuts, toasted

Directions

  1. Roast the grapes: Preheat oven to 350°F. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.
  2. Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.
  3. Make the salad: toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.

 

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