Waldorf Salad with Cranberries and Pecans in Radicchio CupsPornchai Mittongtare
This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
1 cup mayonnaise
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
6 Granny Smith apples (about 2 1/2 pounds), unpeeled, cored, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup dried cranberries
1/2 cup finely chopped red onion
2 cups watercress leaves
1 1/2 cups pecans, toasted, chopped
2 heads of radicchio, leaves separated
Preparation
Step 1
Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
Step 2
Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
Step 3
Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.
