Kale Waldorf Salad

Sweet, nutty, tangy, crunchy.  This salad has it all... except, of course, oil or refined sugars.

Kale Waldorf Salad

Kale Waldorf Salad

Cookbooth: Step-by-Step

Where's Waldorf?

Before the Days of Bobby Flay

Believe it or not, there was a time when chefs were not celebrities.  In fact, before the Food Network came around 1993, you could barely name more than a handful of "famous" chefs...Wolfgang Puck?  Maybe Thomas Keller?  Perhaps Escoffier?  Emeril began the tide of chef-lebrity.  Now we know our chefs by single names...Mario, Emeril, Keller, Bayless, Bloomfield, Symon, Giada, Ina, Paula, Grant.

Before the reach of television, chefs used their reach of hotels.  Hotels were the mecca for world-travelers.  They were centers for information exchange among the elite and luxurious.  They were models for comfort and hospitality.

The chef fed that message.

The chef at the Waldorf-Astoria hotel created the famous Waldorf salad to expand the hotel's celebrity.  He used it as a draw for new clients.  A mix of fruits, nuts, and lettuce greens because synonymous with the hotel, expanding the reach of hotel's brand name and letting the chef's dish travel all over the world.

Today, my Waldorf uses our modern celebrity vegetable, kale.  The salad ingredients work double-duty as the dressing ingredients.  Walnuts replace oil.  Raisins and apples replace sugar.  Dijon adds a tangy kick.

 

Kale Waldorf Salad

1/2 cup walnuts pieces
1/2 cup raisins
1 bunch lacinato kale, stemmed and thinly sliced
2 medium apples, sweet, cored and diced
3 stalks celery, thinly sliced
2 tablespoons Dijon mustard
2 tablespoons Champagne vinegar
Salt and pepper, to taste

1. Toast walnuts in a 350 degree oven, 10-12 minutes, until lightly browned and aromatic.

2. Soak raisins in warm water, for about 10 minutes, to soften

3. Strip the kale leaves from the stems.  Thinly slice the leaves.  Discard the stems.

4. Place chopped kale in a large bowl.  This is your "salad" bowl.  Use another, smaller bowl for your dressing ingredients.  Evenly split the sliced celery, diced apples, and toasted walnuts between the two bowls.  Squeeze the water out of the raisins and evenly split between the two bowls.

5. Place the dressing ingredients in a blender with the Dijon, Champagne vineger, salt, and pepper.  Puree until smooth and creamy.  If needed, add a tablespoon or two of water (or the soaking liquid from the raisins) to reach a smooth consistency.

6. Pour the dressing onto the salad and use your hands to mix well.

7. Serve and enjoy.

 

Servings: 6
Yield: 6 to 8 cups

Nutrition Facts Per Serving (1/6 recipe, about 1 to 1 1/2 cups)

Calories 134.17
Calories From Fat (44%) 59.35
Calories From Protein (9%) 12.35
Calories From Carbohydrates (47%) 62.47
Calories From Alcohol (0%) 0


% Daily Value
Total Fat 7.1g 11%
Saturated Fat 0.68g 3%
Monounsaturated Fat 0.9g 
Polyunsaturated Fat 4.79g 
Cholesterol 0mg 0%
Sodium 99.8mg 4%
Potassium 440.89mg 13%
Total Carbohydrates 17.27g 6%
Fiber 2.04g 8%
Sugar 0.62g 
Net Carbohydrates 15.23g 
Protein 4.13g 8%


Vitamin A 4587.25IU 92%
Vitamin C 59.99mg 100%
Calcium 89.04mg 9%
Iron 1.34mg 7%
Vitamin E 0.12mg 1%
Vitamin D 0IU 0%
Thiamin 0.1mg 7%
Riboflavin 0.14mg 8%
Niacin 0.78mg 4%
Vitamin B6 0.61mg 31%
Folate 31.12mcg 8%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.15mg 2%
Vitamin K 323.28mcg 404%
Phosphorus 90.25mg 9%
Magnesium 42.94mg 11%
Zinc 0.6mg 4%
Copper 0.88mg 44%
Manganese 0.69mg 35%
Selenium 1.05mcg 2%