Celery Waldorf with pickled golden raisins from Cooking in Real Life: Delicious and Doable Recipes for Every Day (page 69) by Lidey Heuck

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Notes about this recipe

  • Eat Your Books

    Can substitute Fuji apples for Honeycrisp apples.

  • Lottabooks on March 25, 2025

    I made this as a side for a gumbo party, as I felt that something light and crisp was needed to pair with the heavier main dish. It was a great salad, and enjoyed by all except blue cheese haters. Since celery is the star, I went to a farm stand for very fresh celery; also, as I cleaned the stalks and leaves, I soaked in ice water to enhance crispness. I used a little less than the prescribed 1-3/4 pounds, and felt it was just right. I shorted the leaves from the celery - they were just too plentiful. Used champagne vinegar. and for a mild blue cheese, local Point Reyes. I think this would be a good Easter brunch side salad. Try to make as much ahead as possible: the raisins, nuts and dressing. Also, dry the celery well so the dressing adheres.

  • anya_sf on October 15, 2024

    Lovely, fresh, no-mayo variation of the classic Waldorf salad. I made 1/4 recipe as a light dinner for one, which was quite a lot of celery - probably better as a side :-) But the addition of diced chicken or turkey would turn this into a delicious main.

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