HAPPY MOTHER'S DAY!
Every year I combine Mother's Day with my mother's birthday, as they fall within the same week. We always did it that way when she was alive, so I'm continuing the tradition. She's been gone 14 years now and I miss her.
I think the best way to remember Mom is in the kitchen as she was a super home cook and a superb baker. But this year, rather than desserts or baked goods, I'm going to feature one of her favorite salads: Waldorf. She made it all the time. We all know the history and when I looked up the Waldorf's most recent remake of this old favorite, it's a far different recipe than my mother's. But I'm going to post hers with the addition of the spiced walnuts from the Waldorf's recipe. (Mother's recipe used toasted walnuts.)
Happy Birthday and Happy Mother's Day, Mom!
Mother's Favorite Waldorf Salad
2/3 cup dried tart cherries, slightly softened in some hot water, then drained
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
2 cups raw walnut halves
1 egg white
1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
1 cup sugar
For the walnuts:
Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied walnuts.