Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.
Provided by Florence Fabricant
Categories easy, salads and dressings, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
- Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
- Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams
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