Lighten up before holidays with seasonal salads
Mark Payne, executive chef of the Ritz-Carlton Chicago, and California’s Earthbound Farm Organic Food deliver modern salads and dressings in response to a request from E.W. of Chicago for interesting pre-holiday salads.
Payne’s Roasted Autumn Squash Salad, served in the Cafe at the Ritz, relies on maple vinaigrette for tempting flavor. He prefers Burton’s Maplewood Farm Grade A Maple Syrup, available online at nationalmaplesyrupfestival.com or seasonally at Chicago’s Green City Market.
Earthbound Farm’s update on the classic Waldorf Salad, created more than a century ago at the Waldorf Astoria Hotel in New York City, includes baby spinach leaves and a lighter, yogurt-based dressing.
To make 4 side servings of California Waldorf Salad:
In a small, non-metallic bowl, whisk together 1/3 cup plain yogurt (or sour cream), 1/3 cup mayonnaise, 1 teaspoon grated lime zest, 2 tablespoons fresh lime juice, 2 teaspoons curry powder and 1/2 teaspoon honey or sugar.
In large bowl, place 1 unpeeled apple (cut into 1/3-inch dice), 1/2 cup thinly sliced celery, 1/2 cup raisins, ¾ cup seedless grapes (cut in half) and 1/2 cup toasted walnuts or pecans. Add about half of yogurt dressing; stir to combine.
Just before serving, add 6 cups pre-washed baby spinach or mixed baby greens; toss to combine. If salad is too dry, add more dressing. Leftover dressing can be refrigerated, covered, for up to 1 week. The dressing is good in chicken salad or as a dip for vegetables or fruit.
For 1 cup of an easy Lemon Vinaigrette, try Earthbound Farm’s version:
In a glass jar with a lid, place 1/3 cup plus 2 tablespoons fresh lemon juice (preferably from Meyer lemons), 2/3 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 3 large garlic cloves (peeled and crushed) and ¾ teaspoon coarse (kosher) salt. Shake jar vigorously to combine.
Vinaigrette can be refrigerated, covered, for up to 1 week. Let dressing return to room temperature and remove garlic cloves before using.
We left Chicago in 1964, but I remember a bakery called Davidson’s. I picked up their Russian coffee cake on many occasions for my mother-in-law. Does anyone have a recipe that is similar?
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