Jamie gives this famous recipe a unique twist that’s going to blow your mind – roasted grapes. Sounds odd but the natural balsamic sweetness and sticky caramelisation from cooking them works perfectly against the lettuce, celery, apple and walnuts traditionally used in this dish. And to make it healthier Jamie has switched out the mayonnaise dressing for a lighter yogurt and mustard one and flavoured it with fresh tarragon.
We’re gonna do a beautiful version of a Waldorf Salad. This is a classic salad from the Waldorf Hotel in New York. I’m still going to honor and respect the basis of the salad but I want to take you on a bit. I want to express myself with roasted grapes, that healthy dressing. I absolutely love it as a starter, as a side salad. Amazing with a roast chicken and roast potatoes.
First up, the classic part has to be the grapes. So get yourself some lovely grapes. So salt and pepper, olive oil and a little squeeze of lemon juice. So dress it like a little salad. The original
recipe had beautiful fresh grapes. I wanna get caramelisation, sweetness. I wanna get another vibe going on. Dress the grapes in that seasoning.
This is in the wood oven, about 180 degrees, for about 5 to 10 minutes. See how it’s starting to just shrivel up and see that little red juice. We’re now going to go in with my nuts, back in. What I wanna do next is celery. Peel off the worst of the stringy bits, so I use a speed peeler to do this. Normally people have this end off and normally people hack this end off and throw it in the bin but this is like the crown jewel. This is what the Italians go mad for. I’m going to just keep this half. I’ll come back to that. With the stalks here, slice them up nice and delicate. The heart of the celery is often the part that everyone throws away. Look how beautiful that is guys and the flavor is crunchy and fresh and really clean. Finely slice those hearts. Gorgeous.
We got romaine lettuce. Take the first half because it produces gorgeous little cups then I’m going to find a slice the middle part and then I’m gonna cut this heart in half just like the celery. I’m gonna do this for four people. Cause I wanna make a nice big salad.
So the original Waldorf salad dressing was mayonnaise based. I’m gonna make something of the same vibe with better flavours, more dynamic flavours. So couple of tablespoons of extra virgin olive oil. Twice as much organic yogurt. Go a nice teaspoon of English mustard season it with salt and pepper. It’s quite nice with a little squeeze of lemon juice, it’s going to be a really nice little dressing. The lovely colour.
Those grapes are phenomenal, look at that! Tarragon I’ve got here, chop up the tarragon, get it in your dressing. Mix up that flavour, in and on top- wonderful. We’ll take our grapes off the vine, take some of these nuts as well. Focus in on my nuts please. And then just crush them with your hands.
More nuts, crush it up and then the golden bit, this juice is almost like a natural sort of great balsamic vinegar. Don’t waste any of that, I’ve got my nice apple. Cut it, even thickness. I’m just gonna slice this up the other way into matchsticks. In we go, toss it up. Gorgeous colours, wonderful textures. So I’ve saved back a couple of these grapes just to put on top. A beautiful, simple reinterpretation of that great classic salad but with roasted grapes, that healthy dressing. I mean this isn’t all for me obviously this is for four people. But you know I’m just gonna hang out and eat my funky, little Waldorf salad. That is really good. The roasted grapes gives an incredible sweetness and it works so well with the nuts and the tang of the dressing and the crunch of the apples and celery. That is a mighty seller.