Recipe for Waldorf Salad from Chef Cesar Zapata

If you’re like us, Thanksgiving is on your mind. You’ve made your guest list, sent out your invites, recognized what you are thankful for  — and now, it’s onto Thanksgiving dinner and deciding what to serve. We’ve been going through our past food memories and salivating over the pictures on Pinterest trying to plan out our menu, but we think the best way to plan is to look to our local chefs.

With that said, we reached out to some of our local chefs, who’ve shared with us some holiday-inspired dishes.

To start our series of holiday recipes, here’s a recipe for Waldorf Salad from Chef Cesar Zapata.

Waldorf Salad with Cilantro Buttermilk Dressing
by Chef Cesar Zapata of The Federal
serves 2

Ingredients

1 raw red apple, thin wedges (crisper varieties preferred, ie. Gala, Fuji, Honey Crisp)
1 raw green apple, thin wedges
1 celery stalk – thinly sliced on the bias
2 sprigs mint, roughly chop
8-10 blueberries
½ cup walnuts, roasted
¼ cup blue cheese crumbles
2 Tbsp extra virgin olive oil
½ lemon
Salt & pepper to taste
¼ cup cilantro buttermilk dressing (recipe below)

Directions

Combine apples, celery, mint, blueberries, walnut, blue cheese and olive oil. Squeeze the juice of half a lemon and toss. Season to taste with salt and pepper.

Pool the buttermilk dressing  on the base of a plate or shallow bowl. Removing the apple slices from the mixture, arrange them in a crescent shape on top of the dressing. Adorn with the remaining mixture. Serve immediately.

Cilantro Buttermilk Dressing

Ingredients

1 bunch cilantro, chopped
2 cups sour cream or Greek yogurt
1 cup buttermilk
½ cup lemon juice
3 sprigs scallion (green parts only), chopped
1 clove garlic
1 Tbsp yuzu
2 Tbsp honey
Salt & pepper to taste

Directions

Place all ingredients in a blender and mix until smooth. Adjust seasoning to taste with salt and pepper. If dressing is too thick, dilute with a touch more buttermilk. Refrigerate until ready to use.