And it's drenched in mayonnaise.
Now, I like mayonnaise but I can't face a plate of apple chunks gooshing around in white... um, goo.
But we had apples, lovely Gravenstein apples from ChileBrown's tree. And we had a fresh bag of walnuts.
We figured "apples and walnuts, that's pretty much the backbone of Waldorf Salad. Let's take this fusty antique dish to infinity and beyond!"
Without looking at a cookbook, we just went with a sort of natural flow.
A little chopped up heart of Romaine lettuce. The apples and walnuts. Hey, a chopped up pear or two, too.
Now here's where it balanced out into ideal-ness. Some small chunks of blue cheese. And a dressing made from pear-apple cider vinegar, plus a dash of fruity olive oil. (Salt, pepper, natch.)
It's a 21st century retooling of a gooshy old relic.
Awesome photo by Cranky. I know, I should just GIVE him this blog.