Waldorf Salad with Anchovies, Apple, and Walnuts
The name dates back to the 19th century when this salad was first served at the Waldorf-Astoria hotel in New York. Originally, the dish consisted of crunchy and distinct ingredients, bound together by a creamy dressing. We felt it was missing a bit of salt, so we came up with this version with anchovy fillets.
Also delicious with raisins!
Remove the outer leaves of the endive, discard the bitter core, and rinse under cold water. Combine the leaves with the diced apple and walnut pieces. Set aside.
Break the celery stalks in half and slice them into thin pieces. Add them to the endive mixture.
Next, make the dressing. Whisk the mayonnaise with the lemon zest, juice, and parsley in a small bowl. Season with salt and pepper to taste.
Combine the endive salad with the dressing and divide it onto two plates. Sprinkle with the Manchego cheese and top each serving with an anchovy fillet. Garnish with some extra parsley and serve.