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Fall Waldorf Salad

Traditional Waldorf salads are usually made with apples, celery, and walnuts in a mayonnaise-based dressing, but in this version, fennel, pecans and Greek yogurt add a fresh flavor to the dish.

Casey Barber

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Vegetables

Salad

Ingredients

1 head radicchio		1/3 cup greek yogurt
2 apples, cut into matchstick slices		Juice of 1/2 lemon
2 small bulb fennel, fronds cut off, halved lengthwise, and sliced paper-thin		1 tablespoon honey
1 cup dried cranberries		2 tablespoons + 1 teaspoon olive oil
1/2 cup crumbled blue cheese		1/4 teaspoon kosher salt
1/2 cup toasted pecans, coarsely chopped		1/4 teaspoon freshly ground pepper

directions

Prep: 15 min Total:

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1
Chop the radicchio into shreds and soak for 5 minutes in a small bowl filled with ice water. This takes some of the bitterness out of the radicchio leaves and crisps it.
2
Drain the radicchio and pat dry.
3
Toss the salad ingredients together in a large bowl, and whisk together all the dressing ingredients in a separate small bowl.
4
Gently fold the dressing into the salad. Not all the dressing may be needed, as the salad should be lightly coated, not soggy. Serve immediately.

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