Friday, November 21, 2008

Waldorf Salad with Chopped Truffles and Walnut Dressing

1 Granny Smith and 1 Red Delicious apple, julienned
3 egg yolks
4 oz. walnut oil
4 oz. créme fraiche
4 oz. plain yogurt
1-1/2 oz. fresh lemon juice
Salt and white pepper to taste
1/8 tsp. chopped black truffle
Micro greens or baby lettuce
Candied walnuts (recipe below)

Whisk the yolks and walnut oil together to form a mayonnaise. Fold in créme fraiche and yogurt. Add the lemon juice and season with salt and white pepper. Fold in apples. Add the truffles and serve on a bed of baby lettuce or micro greens. Garnish with chopped candied walnuts.

Candied Walnuts

1 1/2 cups walnut halves
1 cup molasses
1/2 cup maple syrup
1/2 cup honey
Apple juice (to thin)
2 cups vegetable oil

Heat oil in a saucepan to 250 degrees. In a small saucepan, heat the molasses, maple syrup and honey. Thin the mixture down with apple juice (consistency should be thick, like paint). Add the walnuts and cook them until they begin to soften, about 5 minutes. Remove from the heat and strain the nuts. Carefully add the nuts to the oil and fry until they are crunchy, about 2-3 minutes. Remove them from the oil and spread them out on parchment paper to cool.

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