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 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
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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.