As I’ve mentioned in the past, I’m addicted to sides.  Particularly summer sides – salads, slaws, salsas.  If it’s something you would make for a barbecue or picnic, I’m SO there.

Waldorf salad is something I’ve recently rediscovered.  It’s so old-fashioned, it reminds me of something you’d find in one of those garishly colored 1960s or 70s cookbooks that would tell housewives how they can make sophisticated dinnerparty menues using cans of cocktail fruit.

This doesn’t use cans of cocktail fruit.  Instead, it substitutes celeriac (celery root) for celery and raisins for grapes, which gives it a great texture and flavor.  I like to use also to use toasted pinenuts in this, but you could substitute toasted pecans if you prefer.

Celeriac and Apple Waldorf Salad

  • 1/2 celeriac, peeled and cut into matchsticks
  • 2 Macintosh or Pink Lady apples, cored and cut into thin wedges (I peeled mine, but you can leave the skin on for a little color)
  • 1/2 cup raisins (I like golden raisins and currants, but you can use dark raisins if you like)
  • Juice of 1 orange
  • 4-5 Tbsp mayonnaise
  • 1/3 cup pine nuts, toasted
  • salt and pepper to taste

About an hour before you plan to serve, put the juice and raisins in a small bowl to hydrate the raisins a bit.  If you want to rush the process, you can pop it in the microwave for 15 seconds, then let it cool.  In the meantime, toast your pinenuts by pouring them into a dry pan and heating over medium-high eat, moving them around in the pan until golden brown.  When they’re done, immediately pour into a bowl to stop them cooking, otherwise they’ll go from beautiful to burned in no time.  Drain the raisins, then add all the ingredients to a bowl, toss well, season to taste and you’re there!