AFC WALDORF ASTORIA SALAD – GOAT
A new slant on an old tradition. Hope you like it!
glazed walnuts:
1/2 c. apple cider
1/3 c. light brown sugar
1 t. pink Himalayan salt
1 t. cinnamon
1 t. powdered ginger
fresh black pepper fine grind to taste
2 t. liquid smoke
12 oz. bag shelled walnut halves
1/3 c. additional light brown sugar
In extra-large skillet, over medium heat, combine cider, sugar, salt, cinnamon, ginger and black pepper. Stir to dissolve, then bring to a fizzle boil, stirring just till liquid becomes just a bit silky and smooth.
Add walnut halves all at once, stirring to thoroughly coat.
Stay at stove, stirring often, while liquid completely evaporates.
Reduce heat to low to keep from burning, then cook a couple minutes longer – just till walnuts begin to stick together and clump up.
Immediately transfer to large baking sheet, where you will separate halves using a spoon or metal spatula. When cool enough to handle, then separate further using clean fingers.
Now place additional brown sugar over walnuts, again using clean fingers to completely coat each piece with sugar. Let set till ready to use. Or in about an hour, transfer to clean, dry jar with lid or other sealed container. Do not refrigerate.
Waldorf Dressing:
8 oz. container dairy free cream cheese – I used Tofutti brand
12.3 oz. extra firm Silken type tofu – rinse, place in towel and squeeze out excess moisture – Mori Nu brand
1 t. pink Himalayan salt
2 T. peeled, finely diced fresh ginger
1/3 c. fine dice peeled sweet onion
1 t. ground turmeric
1 t. smoked paprika
1/2 t. ground allspice
2 t. liquid smoke
1 T. jarred chopped garlic
1/2 c. orange marmalade
1/2 c. drained, whole pitted black olives, cut into 4ths
1/3 c. prepared yellow mustard
1/4 c. apple cider vinegar
1/4 c. extra virgin olive oil
In large bowl place squeezed tofu with cream cheese and salt. Mix and mash with fork till evenly distributed.
Add remaining dressing ingredients up to and including olive oil, stirring after each addition to disperse evenly.
Salt to taste.
8 c. thinly sliced green cabbage
3 c. sweet green whole grapes (we keep the grapes whole so the liquid from cut grapes won’t dilute the dressing)
1/2 t. celery seed
about 2 c. of the glazed walnuts, plus additional for garnish
dried orange rind strips for garnish
Assembly:
In extra-large bowl combine shredded cabbage, green grapes, celery see and 2 c. glazed walnuts. Toss with clean hands to evenly distribute ingredients.
Now you can either toss with the dressing or serve the dressing on top of individual servings.
Garnish with additional glazed walnuts and orange rind strips. Serve.
Notes: Serve as a main or side dish salad. Holds up well on a buffet due to the clinging nature of the dressing. However, make sure to assemble just before serving to be sure.
Be sure to add the oil last.
I used California olives, but Kalamata olives create a more pungent taste sensation. Or leave out the olives per your choice.
CHEF DAVIES-TIGHT™ 