Lemony Waldorf Salad with Endive and Chickpeas
The venerable and somewhat iconic (ok who are we kidding it’s pretty iconic and super old-school Americana) Waldorf Salad was created in 1893 by the chef at the Waldorf Astoria. Originally consisting of just diced red apples, celery and mayonnaise, it has since taken on a countless myriad of variations and riffs— more often than not there are halved grapes and walnuts. At the end of the day, it’s a perfect chopped salad that can feed a crowd and is perfect for entertaining. I’ve given this version a hit of lemon, along with the fresh bitter bite of endive, which balances nicely with the sweetness of the apple. And, not that EVERYTHING needs chickpeas, but in this case they are a great protein boost and make this salad a perfect meat-free lunch.
Serves 4
INGREDIENTS
Juice and zest of half a lemon
2 Granny Smith apples, cored and chopped
4 endive heads, spears removed
2 ribs celery, sliced
1 cup walnuts, toasted and coarsely chopped
1 cup chickpeas
¼ cup golden raisins
¼ cup parsley, chopped, plus more for garnish
½ cup mayonnaise
Kosher salt and black pepper
Flaky sea salt, for finishing
METHOD
In large bowl, add diced apples to lemon juice and zest and toss to prevent browning while preparing the endive and celery. Stir in celery, walnuts, chickpeas, raisins and parsley. Add in mayonnaise, salt and pepper to taste and toss to coat. Add in endive spears and gently fold in. Transfer to a serving platter, garnish with parsley, finish with sea salt.
