Waldorf Salad with Dried Cherries and Pecans
From Cook's Country
Over the years, this classic salad—created in 1893 at New York’s Waldorf Hotel by legendary maître d’hôtel Oscar Tschirky—has undergone many changes. We brought it back to basics. While many recipes we tried for Waldorf Salad with Dried Cherries and Pecans called for diced Granny Smith apples, we preferred the salad when the tart Grannies were balanced with sweet Braeburn or Gala apples. We toasted the pecans—the salad traditionally has raw walnuts—to enhance their flavor. We also added dried cherries for sweetness.
Dressed with mayonnaise alone, the salad was gloppy and greasy. Adding lemon juice helped, but tasters preferred the flavor of cider vinegar, which subtly reinforced the taste of apple. A spoonful of honey and a healthy shake of salt and pepper helped unite the flavors.
Serves 4 to 6
Toast the pecans in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, about 5 minutes. You can use reduced-fat mayonnaise here.
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