The Waldorf Salad was created in the 1890s at the Waldorf Hotel in New York City. A typical Waldorf Salad is made from apples, celery, grapes and walnuts dressed with a mayonnaise dressing. That sounds sort of boring and heavy to me so I went with that idea and used some unusual ingredients like kumquat, rambutan and tomatillo that made it more interesting. There is a lot of flavors and textures in this salad with a little heat. It really is Forking Great….most people will like all the flavors and textures. Even if you don’t want to make this salad you will still want to make the walnuts like I do. I cook the walnuts with water for 3 minutes in the microwave to release the bitter flavor and toss the walnuts in the oven with minimal amounts of sugar, oil and seasoning and they are just delicious! My recipe makes more walnuts than you need for this recipe. I don’t think you will have a problem using them or snacking on them.

Ingredients for about three servings

1 cup walnuts

2 cups water

1 Tablespoon extra virgin olive oil

1 Tablespoon sugar

1/2 teaspoon sea salt

1/4 teaspoon cayenne

a few cracks black pepper

12 rambutan – peeled (you can substitute lychee fruit or large grapes)

2 celery ribs – peeled and cut in bite size pieces

1/2 fennel bulb – core removed and sliced thin (save some fennel fronds to toss in)

1 tomatillo – cut in quarters, then eights and each eight in fourths

1 apple – cored and cut in bite size pieces

3 Tablespoons jumbo raisens

2 radish sliced thin

2 kumquats sliced thin (remove seeds if you come across any)

1 Tablespoon fresh lime juice

1 Tablespoon apple cider vinegar

1 Tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon cayenne

few cracks fresh black pepper

Directions

Place the walnuts in a microwave safe bowl. Cover with plastic wrap and heat for three minutes.

Set oven to 350 dries F. When the walnuts are cool enough to handle remove from the muddy looking liquid and blot as best as you can on paper towels. This is to remove even more of the bitterness. Place the walnuts in a small mixing bowl and toss with the olive oil, 1 Tablespoon sugar, 1/2 teaspoon salt, 1/4 teaspoon cayenne and a few cracks of fresh black pepper. Toss well and spread out the walnuts on a baking sheet. Place in the oven for 15 minutes. Remove and let cool.

Cut the peeled rambutan off the pits and place in a large mixing bowl.

Add celery, fennel, fennel fronds, tomatillo, apple, raisins, radish, kumquats and remaining ingredients.

Toss.

Top with desired amount of walnuts.

It’s really very light delicious and different.

Most people will enjoy this salad!