Waldorf Salad with a Greek Figs
One doesn’t usually think of anything Greek when it comes to a Waldorf salad, named for the Waldorf-Astoria hotel in New York City. It was first created there, by Oscar Tschirky, maître d’hotel, to be served at a charity ball in honor of St. mary’s Childrens’ Hospital in March of 1896. It has become a timelss classic and over the course of its 125-year history many a chef have added their own twists. Here’s mine, with Greek figs and raisins and Greek yogurt and extra virgin Greek olive oil in place of the classic mayo dressing.
For the Dressing:
- 6 tablespoons plain Greek yogurt)
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin Greek olive oil
- Salt to taste
- Ground black pepper to taste
- 2 teaspoons Greek thyme honey
For the Salad:
- 2/3 cup ouzo tsipouro or grappa
- 1/3 cup Greek currants or raisins
- 6 Greek figs sliced or chopped
- 1 small red apple cored, seeded and cubed or diced
- 1 small Granny Smith or other green apple cored, seeded, and cubed or diced
- 1 cup seedless red grapes halved or whole, as desired
- 1 cup celery thinly sliced
- 1 cup toasted walnuts chopped
- 2 small heads Bibb lettuce or 1 head of either romaine or iceberg, coarsely chopped
Place the ouzo, tsipouro or grappa in a medium bowl and add the chopped figs and raisins or currants. Soak until you finish prepping everything else for the salad.
Make the dressing: Whisk together the yogurt, mustard, honey, salt, pepper and olive oil and set aside.
Place the lettuce in a large mixing bowl. Add the apples, celery and walnuts. Strain the dried fruits and discard the alcohol. Add the dried fruits to the salad.
Add the dressing, toss and serve.
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