Stacked Waldorf Salad with Creamy Apple-Cider Vinaigrette

Waldorf Salad

Deconstructed for an elegant update, Stacked Waldorf Salad showcases narrow bands of color. Layers of thinly sliced fruit tossed in Creamy Apple-Cider Vinaigrette mingle with frisée, celery, goat cheese, and toasted walnuts.

Stacked Waldorf Salad
Makes 4 servings
  • 1 Fuji apple
  • 1 Granny Smith apple
  • 2 cups Creamy Apple-Cider Vinaigrette, divided (recipe follows)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon ground black pepper
  • 1 cup frisée, washed and trimmed
  • ⅓ cup thinly sliced celery
  • ½ cup crumbled goat cheese, divided
  • ½ cup chopped toasted walnuts
  • Garnish: fresh parsley and celery leaves
  1. Using a sharp knife or a mandoline, slice Fuji apple and Granny Smith apple approximately ⅛ inch thick. In a large bowl, combine apple slices, approximately ⅓ cup Creamy Apple-Cider Vinaigrette, salt, sugar, and pepper. Toss to combine.
  2. To serve, divide and layer apple slices, frisée, celery, and ¼ cup goat cheese on 4 plates. Divide remaining ¼ cup goat cheese and walnuts among salads. Serve immediately with remaining 1⅔ cups Creamy Apple-Cider Vinaigrette. Garnish with parsley and celery leaves, if desired.

Creamy Apple-Cider Vinaigrette
Makes 2 cups
  • 1½ tablespoons minced shallot
  • ¼ cup apple-cider vinegar
  • ½ cup mayonnaise
  • 2 tablespoons buttermilk
  • 1 tablespoon honey
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ¾ cup extra-virgin olive oil
  1. In a medium bowl, combine shallot and vinegar. Let mixture stand for about 15 minutes.
  2. Add mayonnaise, buttermilk, and honey, whisking to combine. Stir in thyme, salt, and pepper. Whisking constantly, gradually add olive oil, and mix until smooth and creamy. Chill for at least 1 hour. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.

For more delectable apple recipes, see page 85 of the October 2014 issue of Victoria

Previous articleEnclaves of English and Italian Beauty
Next articleCaramel-Braised Apples with Apple-Brandy Sabayon


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.