Google: “A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal.” There have been many differences, and today’s salad ingredients are from my own garden: figs and fun experiment and creation.
While a traditional Waldorf salad contains apples, celery, grapes, nuts and mayonnaise, my salad does not contain mayonnaise, celery or grapes. I have a few fun additions to lighten it up a little bit and make it interesting combination. The dressing for Waldorf salad always set up with mayonnaise. I have change it for my friends, one is allergy to mayonnaise, and I run out of nuts.
I am glad to be able to cater for friends who is allergic to the main ingredient and yet would like to have Waldorf salad. I suppose it can be with sour cream or whipping cream, but I chose not to as I wanted something of my own. My dinner with friends were enjoyable, fun, interesting, creative and delicious. Let’s cook and create a fun filled dinner.
12 figs, cut into halved
9 lamb cutlets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack
9 baby white potatoes, brush off dirt, wash and dry well
1 royal gala, cut into bite size
1 green apple, cut into bite size
20 g dried cranberries
10 g raisins
2 Tbs olive oil
2 sprigs of rosemary
3 cloves garlic, peeled
1 1/2 Tbs olive oil
2 Tbs apple cider vinegar
1 Tbs honey
1 Tsp dijon mustard (OPT)
chili flakes (OPT)
Marinade – Bourbon
1/2 lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125 ml (½ cup) bourbon whiskey
60 ml (¼ cup) honey
60 ml (¼ cup) soy sauce
60 ml (¼ cup) white vinegar
60 ml (¼ cup) cola
2 Tsp finely chopped rosemary
2 Tsp hot paprika
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon
To make marinade, combine all ingredients in a medium bowl. Add cutlets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.
Preheat oven 200 degrees C. Bring out cutlets to room temperatures. Pour the oil onto a large, deep baking pan and place it in the oven to heat up. No need to peel baby potatoes and cut into halved. When oil and pan are hot, carefully take it out of the oven with mittens and add potatoes. Turn them in the oil (careful not to splash) with tongs.
Put back baking pan in the oven and roast the baby potatoes for 10 minutes. Then remove from oven add garlic, rosemary, figs and stir carefully. Return baking pan to oven and cook for a further 10-15 minutes, or until golden and figs are soften.
Shake excess marinade off cutlets, then add to another pan foil lined pan and brushing with marinade, roast for 3-4 minutes on each side or until cooked to your liking. Once done to your liking. Transfer to a plate to rest about 5 minutes, repeat brushing with marinade, while it’s still hot and cover with foil.
Meantime, make dressing by combining oil, vinegar, honey, dijon mustard, chili flakes, salt and pepper in a small bowl and stirring well to combine. Open up salad, wash, and dry. Then cherries tomatoes, wash, dry and cut half if too big. Drizzle dressing over the salad and plate salad onto plates equal portion. Once potatoes are done, place potatoes and figs on top each prepared salad in plate. Followed by cutlets. Serve with a glass of red wine. Enjoy!!!
Note: This recipe is for those who are allergic to nuts and don’t like mayonnaise. You can add nuts if you are not allergic and can add mayonnaise.