Inspired by Waldorf Salad, this has a lighter dressing and has cheese added, based on the classic pairing of apples and cheese.
INGREDIENTS:
6 cups lettuce, such as Red Oak, torn into bite sized pieces 2 cups Gala apples, cut into medium dice 1 cup celery, cut into medium dice ½ cups roasted almonds, coarsely chopped ½ cup Petite Basque or Ossau Iraty cheese, cut into ¼ inch cubes, or shaved into shards (See Chef’s Notes) 1 cup Apple Balsamic Dressing (See recipe) Salt and pepper to tasteMETHOD:
Toss the lettuce with just enough dressing to moisten, and distribute between four plates.
Combine the apples and celery, and toss to mix. Drizzle with dressing and toss to lightly coat.
Add the almonds and cheese cubes and toss again to mix, then divide amongst the plates.
Season with salt and pepper and serve.
Chef’s Notes:
If you wish, use the shavings of cheese instead. Add them at the end just before serving. The impact is different; instead of little nuggets of cheese permeating each bite, the shavings are thinner and happen less often, so the nuttiness and tang of the cheese enhances the other flavors by calling attention to them as your tongue looks for the fleeting taste of the cheese.
If you wish, you could add whisker thin sliced fresh basil to the celery apple mix for a flavor backdrop. The basil will complement the flavors nicely.
Serves: 4
Source: Chef Andrew E Cohen
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