Where’s Waldorf? Salad with My Friend Izzy’s Epic Dressing

Serve with Almond Crusted Chicken Cutlets with Scallion Beurre Blanc.


  • 1 cup whole walnut halves
  • 1 heart celery with greens, wiped clean and chopped
  • 1/2 red onion, thinly sliced
  • 1 cup red seedless grapes, split
  • 2 Gala apples, seeded and chopped
  • 1 lemon, juiced
  • 3 tablespoons honey, (eyeball it)
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cardamom, (eyeball it)
  • 2 tablespoons fresh dill, finely chopped
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra virgin olive oil (EVOO), (eyeball it)
  • 2-3 tablespoons cream, (eyeball it)
  • Salt and pepper
  • 1 head Bibb lettuce or butter lettuce


Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5-6 minutes. Set aside to cool.

Combine walnuts, celery, onion, grapes and apples in a medium bowl. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in EVOO in a slow stream. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste.

Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.

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