Dessert Waldorf Salad With Roquefort Recipes

JENNY'S SWEET WALDORF SALAD

Steps:

• In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.

ROQUEFORT AND TOASTED WALNUT SALAD

Steps:

• In blender or food processor, place all dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
• In large bowl, mix all salad ingredients. Add dressing; toss to coat.

ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS

Steps:

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• Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
• Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
• For the dressing:
• Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
• For the salad:
• Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
• Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!

SUFFOLK WALDORF SALAD

Steps:

• Whisk together the mayonnaise, peanut butter and lemon juice in a large bowl. Stir in the apples, celery, and cherries, tossing to coat. Cover and chill 30 minutes.
• Arrange spinach leaves on a serving platter; top with the chilled apple mixture. Sprinkle evenly with pecans and serve! Enjoy!

THE WALDORF SALAD, REVISITED

Steps:

• Combine all ingredients.

SWEET WALDORF SALAD

Steps:

• Place lemon juice in large bowl.
• Remove cores from apples and discard.
• Chop apples and coat in lemon juice to prevent oxidation.
• Stir in raisins, pecans, and coconut.
• Drizzle honey over mixture and blend well.
• Add marshmallows and stir.
• Fold in whipped topping, and chill.

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT

Steps:

• In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

WALDORF SALAD CELERY BOATS

Steps:

• With a vegetable peeler cut a thin slice down the length of the rounded side of each celery rib so that the celery ribs can lie open side up. In a bowl combine well the lemon juice, the oil, and the apple, stir in the Roquefort,the walnuts, the parsley, and salt and pepper to taste, and combine the mixture well. Divide the mixture among the celery ribs, pressing it into place, and cut each rib crosswise at an angle into 1-inch slices. The hors d'oeuvres may be made 3 hours in advance and kept covered and chilled.