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Vie's Waldorf Salad

Paul Virant - Vie
Western Springs, IL

Seasonal
Soups & Sides
Spring

Serves 4 to 6

Preserved Local Grapes
  • 2 cups local seedless grapes, washed and cut in half
  • 1 cup water
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar
  • 1/2 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup sugar
  • 1 vanilla bean

Bring everything except the grapes up to a boil. Pour over grapes. Will keep up to a month in the refrigerator.

Curry Oil
  • 1 T madras curry powder
  • 1/2 cup apple cider
  • 1 tsp lemon juice
  • 1 cup grapeseed oil

Reduce the first three ingredients to just about 2 tablespoons and add the oil. Cook until hot to touch and let cool to room temperature. Stores indefinitely in the refrigerator.

Waldorf Dressing
  • 1 egg
  • 1 egg yolk
  • 1/4 cup creme fraiche
  • 1/2 cup grape preserving liquid (see above)
  • 1/2 lemon, juice and zest
  • 1 cup curry oil
  • Salt and pepper

Blend everything except oil in a food processor then slowly add oil to create an emulsification. Season and refrigerate.

Candied Pecans
  • 1 cup Three Sisters pecans
  • 1/4 cup sugar
  • Water
  • Salt

Roast nuts in a 400F oven for about 10 minutes. Combine sugar and enough water to make a wet sand in a small saucepan. Cook over high heat until it just starts to color. Add the pecans and salt. Cook over medium heat until the sugar "frosts" around the nuts. Pour onto a sheet pan to cool.

To Finish
  • 1/4 cup dressing
  • 1/4 cup preserved grapes
  • 1/4 cup candied pecans
  • 1 apple, sliced thin
  • 1/2 celery root, peeled, julienned and blanched
  • Salt and pepper
  • 4 oz. lettuce

Toss ingredients together, season and serve on four chilled plates.



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