Waldorf salad with curried mayonnaise dressing

  (Gary Friedman / Los Angeles Times / April 29, 2014)

Waldorf salad with curried mayonnaise dressing



Total time: 25 minutes

Servings: 6

Note: Adapted from "New Classic Family Dinners" by Mark Peel with Martha Rose Shulman.

1/2 to 2/3 cup mayonnaise, to taste

3/4 teaspoon curry powder

1/4 teaspoon powdered ginger

1 tablespoon plus 2 teaspoons fresh lemon juice (more to taste), divided

1 crisp, sweet apple, such as Fuji

2 ounces walnut halves, preferably fresh from the shell, lightly toasted and broken in half (heaped 1/2 cup)

1 cup sliced celery, from the heart of the celery, and sliced on the diagonal

1/2 small fennel bulb, finely diced

1/3 cup raisins (1 1/2 ounces)

1 Belgian endive, outer broken leaves removed, and thinly sliced crosswise

4 romaine lettuce leaves, from the hearts, thinly sliced crosswise

1/4 cup celery leaves from the heart, coarsely chopped

4 radishes, cut in half lengthwise and thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

1/4 teaspoon cracked black pepper (optional)

1 tablespoon minced fresh chives

1. In a medium bowl, mix together the mayonnaise, curry powder, ginger and 1 tablespoon plus 1 teaspoon of the lemon juice. Set aside.

2. Peel the apple and cut into 12 wedges. Cut away the core, and slice each wedge into thin crosswise slices. Toss in a large bowl with the remaining 1 teaspoon lemon juice. Add the walnuts, celery, fennel, raisins, endive, romaine, celery leaves, radishes, parsley and pepper. Toss together.

3. Shortly before serving toss the salad with the mayonnaise. Garnish with chives, and serve.

Each serving: 274 calories; 3 grams protein; 16 grams carbohydrates; 3 grams fiber; 24 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 9 grams sugar; 152 mg. sodium.