Waldorf Salad With Cranberries And Pecans In Radicchio Cups Recipe - Cooking Index
Waldorf Salad With Cranberries And Pecans In Radicchio Cups Recipe - Cooking Index
This updated classic adds dashes of red -- and depth of flavor -- to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.
Courses: Salads| 1 cup | 237ml | Mayonnaise |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1 teaspoon | 5ml | Fresh lemon juice |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Granny Smith apples - (abt 2 1/2 lbs) - unpeeled, cored, | |
| And cut into 1/2" pieces | ||
| 1 1/2 cups | 165g / 5.8oz | Chopped celery |
| 1 1/2 cups | 219g / 7.7oz | Chopped radishes |
| 3/4 cup | 69g / 2.4oz | Dried cranberries |
| 1/2 cup | 31g / 1.1oz | Finely chopped red onion |
| 2 cups | 80g / 2.8oz | Watercress leaves |
| 1 1/2 cups | 219g / 7.7oz | Pecans - toasted, chopped |
| 2 | Radicchio heads - leaves separated |
Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.
This recipe yields 8 to 10 servings.
Source:
Bon Appetit, November 2002
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