The origins of this salad come from the legendary Waldorf-Astoria Hotel in Manhattan, where the classic 1890s recipe was just apples, celery and mayonnaise (grapes and walnuts were added later). Marcus Smith, head chef at Alta Bistro, shares a fresh interpretation with a yogurt-based dressing. It’s an easy spring salad he makes at home with crisp lettuce and any crunchy greens he has in the fridge. —B.S.
Serves 4 to 6
Time: 30 minutes
Pickled Grapes
- 1½ cups red seedless grapes, halved
- ½ cup white wine vinegar or apple cider vinegar
- ¼ cup water
- 3 tablespoons sugar
- 1 teaspoon salt
Brown Butter Pecans
- ⅛ cup unsalted butter
- 1 cup pecans (or walnuts)
- Pinch of salt
Yogurt and Marjoram Dressing
- ¾ cup plain whole-milk yogurt (Greek or strained)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (or white wine vinegar)
- 1 tablespoon olive oil
- 1 to 2 teaspoons fresh marjoram (or fresh oregano), finely chopped
- Salt and freshly ground white or black pepper, to taste
Salad
- 3 to 4 heads endive (or any crisp lettuce), leaves separated
- 1 small head radicchio (or other lettuce, such as escarole), torn into bite-sized pieces
- 2 crisp apples or pears, cored and thinly sliced
- Extra fresh marjoram or parsley leaves for topping and garnish
- Crack of pepper
Prepare pickled grapes
Place grapes in a bowl or 500-millilitre jar. Bring vinegar, water, sugar and salt to a boil. Pour over grapes. Grapes should be fully submerged. Cool, then cover and refrigerate at least 1 hour, or for up to 3 days.
Toast pecans
In a small pot or saucepan, melt butter over medium heat until nutty brown, about 3 to 5 minutes; it should foam and then sizzle and smell nutty, with milk solids turning a rich golden brown. Add pecans and salt, coating with butter. Toast until glossy and fragrant, no longer than 1 minute. Cool on parchment.
Prepare dressing
Whisk yogurt, Dijon, lemon juice, olive oil and marjoram. Season with salt and pepper. Dressing should pour easily; adjust consistency with a splash of water if needed. Makes about 1 cup. Refrigerate extra for later use.
Construct salad
Toss endive, radicchio and apples or pears with just enough dressing to coat. Arrange on a platter and top with pickled grapes and pecans. Top with fresh marjoram or parsley and a crack of pepper.