Waldorf makes a fine fall salad
Apples and pears pair with cheese and nuts for hearty fare
There is more to salad than tossed greens, as the new cookbook Mandy's Gourmet Salads (Appetite by Random House, $35) suggests in its subtitle, Recipes for Lettuce and Life.
Three Montreal women — “salad sisters” Mandy and Rebecca Wolfe and Meredith Erickson — offer 42 salads, 39 dressings and 10 grain bowls, plus smoothies and cookies, in a book guaranteed to liven up early fall salad making.
Today's example calls for fall fruit — apples and pears — plus cheese, nuts and dried cranberries.
Every salad, says Mandy, should have equal parts creamy ingredients (such as avocado or soft cheese), crunch (such as seeds or dried cranberries), tartness and fat (in an oil or mayonnaise dressing). The book is a winner, particularly for Montrealers and visitors who have enjoyed Mandy's salads for 16 years.
The Mandy's restaurants all have an ice-cream parlour atmosphere made homey with family photographs.
Mandy's recipes, Rebecca's business skills and Erickson's editing expertise make the book as much a success as the Mandy's chain, which started in 2004 at a counter in the family's clothing store and now has eight outlets and 400 employees.
Recipes for extra ingredients and “pinch-hitter” dressings speed up salad making, they write.
Directions show how to make batches of these extras, which can be stockpiled in the refrigerator.
WALDORF SALAD Serves: 1
2 tbsp (30 mL) crisp-fried shallots (see below)
1/3 cup (80 mL) classic balsamic dressing (see below)
2 cups (500 mL) mesclun greens
2 cups (500 mL) baby spinach leaves
1/2 Honeycrisp apple, diced
1/2 ripe Bartlett pear, diced
1/4 cup (60 mL) crumbled Danish blue cheese
1/4 cup (60 mL) toasted walnuts
2 tbsp (30 mL) dried cranberries
1 tsp (5 mL) minced fresh rosemary
Shallots (makes 1 1/2 cups/375 mL): Peel and
thinly slice about 6 large dry shallots.
Measure 4 cups (1 L) avocado oil or olive oil into a heavy saucepan or Dutch oven. Add shallots and heat over medium-high heat until bubbling.
Lower heat to medium and continue to cook, stirring occasionally, until shallots turn golden brown, about 8 minutes.
Drain shallots on paper towels. Store in an airtight container.
Fried shallots will keep up to a week at room temperature.
Balsamic dressing: In a blender, combine 1/2 cup (125 mL) balsamic vinegar, 2 tablespoons (30 mL) honey, 2 teaspoons (10 mL) Dijon mustard and 1 1/3 cups (330 mL) olive oil.
Process on medium-high speed until smooth, 5 to 6 seconds. Do not over-blend or dressing will become too thick.
Season to taste with
1/4 teaspoon (1 mL) fine sea salt and 1/4 teaspoon (1 mL) freshly ground pepper. Store in an airtight container in the refrigerator for up to seven days.
In a large stainless steel bowl, combine the greens, spinach, apple, pear, cheese, walnuts, cranberries, rosemary and shallots. Top with dressing. Using tongs, toss until well mixed and serve.