Created at New York’s Waldorf Hotel (the precursor to the Waldorf Astoria) in the 1890s, the Waldorf Salad is just as delicious today. Serves 4.
¼ cup plain whole milk yogurt
¼ cup mayonnaise
1 tsp. fresh lemon juice
1 teaspoon honey
2 to 3 grams kief
Salt and pepper to taste
½ cup walnut halves
2 celery ribs sliced into 1/2-inch chunks
1 tablespoon minced fresh Italian parsley
2 large apples, preferably Gala, peeled, cored, and diced
½ cup seedless red grapes, halved
1 head leafy lettuce, washed and dried
In a small bowl, whisk together yogurt, mayonnaise, lemon juice, honey, kief, salt and pepper. Toast walnut halves in a dry skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Toss prepared dressing with walnuts, celery, apples and grapes. Chill for at lest 20 minutes. Place large lettuce leaves on 4 salad plates and mound ¼ of the salad mixture onto each.