Just in time for Thanksgiving, too. This salad/side dish goes perfectly with all the other holiday eats and is a nice variation on an old stand by. Plus you can really play around with it, adding jicama for even more crunch, or lots more walnuts to turn it into a main lunch meal, for example. Or toss in left over turkey chunks. It’s the curry that changes this old, boring familiar into something very different and just full of possibilities. I tried it without the endive or romaine or radishes and it was just fine. You can have fun playing with this one.
Speaking of which, what goes astonishingly well with this curried salad, believe it or not, is a dab of home made cranberry sauce on each forkful. Fresh cranberries are in the market now. They freeze well for more sauce later. Below is a recipe with a new wrinkle. Hope you’ll all have a wonderful Thanksgiving. Recipes from the L.A. Times and Parade.
Waldorf salad with curried mayonnaise dressing.
½ - 2/3 cup mayonnaise, to taste (can also try plain yogurt if you’re not into mayo)
¾ tsp curry powder
¼ tsp powdered ginger
1 tbl plus 2 tsp fresh lemon juice, to taste
1 crisp, sweet apple, such as Fuji
½ c or more walnut halves
1 c sliced celery, sliced on the diagonal
½ small fennel bulb, finely diced
1/3 c golden raisins
1 Belgian endive, outer broken leaves removed, and thinly sliced crosswise
4 romaine lettuce leaves from the hearts, thinly sliced crosswise
¼ c. celery leaves from the heart, coarsely chopped
4 radishes, cut in half lengthwise and thinly sliced
1 tbl chopped fresh flat leaf parsley
¼ tsp cracked black pepper
1 tbl minced fresh chives.
Mix together mayo, curry powder, ginger and lemon juice, core and peel apple (or leave skin on for color ) and dice into medium small chunks. Add all the other ingredients and toss with the mayo and spices. Garnish with chives.
2 bags (12 oz each) fresh cranberries
1 cup orange juice
1 cup apricot jam
¾ cup sugar
½ tsp ginger
1/3 lb dried apricots, finely diced (or could try golden raisins)
Stir all the ingredients together in a large, heavy pot and bring to a boil. Reduce the heat to medium and cook, stirring, until the berries pop and the sauce starts to thicken – it will thicken much more as it cools – about 8 minutes. Cool to room temperature, cover and chill.