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Tuesday, September 27, 2011

Waldorf Salad with Steel-Cut Oats

The Waldorf Salad, which is a blend of apples, celery, and walnuts, is a pretty dated recipe; it was first served in the 1890's at NYC's Waldorf-Astoria Hotel! I've never really made a true Waldorf Salad before. The salad is typically made with a mayonnaise dressing and I've been trying to lighten things up around our house, so I was very excited when I saw this "Waldorf Salad Reinvented" recipe in Mark Bittman's column in Cooking Light.
This recipe uses steel-cut oats and adds a very unique texture and flavor to the recipe. It is a healthy accompaniment to a dinner, a hearty salad by itself, and stores wonderfully. If you don't like the oats, you can replace it with any grain to suit your preference. I'll be making this again next time I'm in the mood for something wholesome, flavorful, and crunchy.
Waldorf Salad with Steel-Cut Oats
from Cooking Light
Yield: about 4 servings
  • 1 cup steel-cut oats, rinsed and drained
  • 1 cup water
  • 1 tsp kosher salt, divided
  • 2/3 cup coarsely chopped walnuts
  • 1 1/2 tsp honey
  • 1/8 tsp ground red pepper
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp sherry vinegar
  • 1/2 tsp freshly ground black pepper
  • 1 1/2 cups diced Granny Smith apple (about 1 large)
  • 1 1/2 cups torn radicchio
  • 1 1/2 cups seedless red grapes, halved
  • 1/2 cup (2 ounces) crumbled feta cheese (or blue cheese crumbles)
  1. Combine oats, 1 cup water, and 1/2 tsp kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
  2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook until 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
  3. Combine remaining 1/2 tsp salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 Tbsp walnut mixture and 2 Tbsp of crumbled cheese.

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