Waldorf Salad Refresh Recipe Contest - September - 2015

 
 

Grilled Waldorf Skewer Salad With Walnut Chimichurri

Placement: Top 10

Prize won: No prize awarded for 2nd - 9th place

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A Mediterranean twist to an American classic... where Waldorf and Kabob meet. 

Perfect for any buffet… 

Why did I enter this contest? 

Well… the winning Waldorf Salad Recipe would receive $5,000 in cash, a trip for two to New York City (airfare and a two-night stay at the Waldorf Astoria New York included), a spa treatment, a brunch for two (2) at the Waldorf Astoria’s Sunday Brunch at Peacock Alley and his/her recipe featured on the Waldorf Astoria’s Sunday Brunch menu at Peacock Alley during the month of September 2015. 

What a prize!  Well... I did make it to the Top 10… feeling accomplished! 

On to the next challenge! 

RECIPE:

Grilled Waldorf Skewer Salad w/ Walnut Chimichurri

Ingredients:

  • 2 sweet red apples (cut into 12 flat 1/2 in. wedges)
  • 24 medium-size seedless red grapes
  • 1/4 cup lemon juice 
  • 2 celery stems (cut into 1-inch pieces)
  • 3/4 cup pure olive oil, divided
  • 1 1/2 tsp Kosher salt, divided
  • 1/2 tsp ground black pepper 
  • 1 cup walnuts halves, divided
  • 1 tsp garlic cloves (coarsely chopped)
  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/4 cup basil
  • 1 1/2 tablespoons thyme
  • 1 tsp lemon zest
  • 4 cups arugula 
  • 4 cups frisée lettuce

Directions:

  1. After cutting apples into wedges, place them in lemon juice till ready to skewer. Skewer apples, celery and grapes (each small size skewer should have 1 apple wedge, 2 grapes and 2 celery pieces). 
  2. Brush fruit/veggie skewers lightly with olive oil over; season lightly with salt (about 1/2 tsp); heat grill pan over stovetop or outdoor grill. Grill skewers for two minutes on both sides or till grill marks appear. Meanwhile, toast 1/4 cup walnut halves in a saucepan or over outdoor grill using a slotted grill pan. Remove skewers and walnuts; set aside to cool.
  3. In a food processor, pulse 3/4 cup walnuts and garlic till coarsely chopped (about 10 pulses); add cilantro, parsley, basil, and thyme and pulse another 10 times; add 2 Tbsp lemon juice (previously used for apples) and lemon zest; slowly drizzle olive oil and pulse till walnuts are finely minced, do not puree; add remaining salt and pepper. Transfer to a small bowl.
  4. Arrange arugula and frisée over a serving platter. Lay skewers over greens; scatter toasted walnut halves; finally drizzle with chimichurri. Enjoy! 

6 servings

 

Lidia Haddadian