Cheryl Alters Jamison, Bill Jamison

Smokin’ Waldorf

Preparation info
  • Serves

    2

    as a main dish or 4 as a side dish
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

New York’s Waldorf-Astoria Hotel not only created the original Waldorf salad but invented room service to deliver it. Here’s a twist, using smoked apples and the tang of lime juice. You can smoke the fruit a day ahead of the salad’s preparation if you wish.

Ingredients

  • 2 apples, unpeeled
  • Oil, preferably walnut
  • 2 celery ribs, chopped
  • ⅔

Method

  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. Coat the apples liberally with the oil and place them in the smoker. Cook until the apples are deeply browned and softened, about 1 hour. Remove from the smoker and set aside until cool enough to handle. Peel the apples and slice them into bite-size chunks. Combine the apples in a bo