Waldorf Salad with Anchovies, Apple, and Walnuts
The name of this salad dates back to the 19th century when it was first served at the Waldorf-Astoria hotel in New York. Originally, the dish consisted of crunchy, distinct ingredients, bound together by a creamy dressing. We felt it was lacking a bit of salt, so we came up with this version with anchovy fillets.
Also delicious with raisins!
Remove the outer leaves of the endive, discard the bitter core, and rinse under cold water. Combine the leaves with the diced apple and walnut pieces. Set aside.
Break the celery stalks in half and slice them into thin pieces. Add them to the endive mixture.
Next, to make the dressing, whisk the mayonnaise, the lemon zest, juice, and parsley in a small bowl. Season with salt and pepper to taste.
Combine the endive salad with the dressing and dish it onto two plates. Sprinkle with Manchego cheese and top each serving with an anchovy fillet. Garnish with some extra parsley and serve.
