Name: Waldorf Salad with Spicy Candied Walnuts
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 small ribs celery, with leaves, thinly sliced crosswise; 12 thin slices bacon, cooked until crisp and crumbled; 2 Gala apples, diced; 1 head radicchio, leaves separated and torn; 2 ripe Bosc pears, diced; 2 ounces (55 g) baby mustard greens; Tarragon Buttermilk Dressing

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This is not the salad that was created more than a hundred twenty years ago in New York at the Waldorf Astoria. This is the one that was created three years ago in New York at BarBacon. I added ripe pears and candied walnuts for extra sweetness and texture, mustard greens and radicchio for a touch of bitterness, and buttermilk for tang. This salad is like the city it was created in: a melting pot of flavors and textures.