The original Waldorf Salad was first created in the late 1800s at New York’s legendary Waldorf Astoria Hotel, where it’s still the most frequently requested recipe on the menu. Originally, it was a simple salad of apples, walnuts and celery, dressed with mayonnaise. The Waldorf Salad has been updated over the years. Today, the the salad uses celery root (celeriac) instead of chopped celery ribs, the walnuts are candied and spiced and the dressing uses creme fraiche and yogurt, instead of mayonnaise. Here’s my take on the legendary salad, with the addition of shaved fennel and blue cheese, all sitting atop a crispy, chewy flatbread.
Waldorf Flatbread with Fennel, Blue Cheese and Arugula
For the dressing:
½ cup mayonnaise
1 tsp Dijon mustard
1 TBSP honey
2 TBSP apple cider vinegar
For the flatbreads:
1 lb whole wheat pizza dough
Olive oil for brushing
2 medium Fuji, Pink Lady, or Honey Crisp apples, cored and sliced thin
1 fennel bulb (8-10 oz), trimmed, halved and sliced thin (remove tough core), divided
4 oz (about 1 cup) blue cheese, crumbled
2 heaping cups (about 2 oz) baby arugula leaves, washed and dried
1 rib celery, halved lengthwise and chopped
12 large red seedless grapes, cut in half
½ cup chopped California walnuts, toasted
Salt and pepper
First make the dressing. In a small mixing bowl, whisk together all four ingredients. Cover and refrigerate until ready to use. Can be made up to 1 day ahead.
Next, make the flatbreads. Preheat oven to 450°F. Brush a large baking sheet with oil. Set aside.
Divide the pizza dough into two equal parts. On a flat surface dusted with flour, roll the dough into two 6 x 12 inch ovals. Let rest 10 minutes, then re-roll and transfer to prepared baking sheet. Brush about 1/2 tsp (for each flatbread) olive oil over the dough. Divide the apples equally and layer them on each of the flatbreads. Next, using only half of the sliced fennel, layer the slices in an equal amount on each flatbread. Top each flatbread evenly with the blue cheese. Season each flatbread with salt and pepper.
Transfer to oven and bake for 9-12 minutes, until crust is lightly browned.
While the flatbreads are baking, combine the remaining fennel, arugula, grapes and walnuts. Add 3 tablespoons of the dressing and toss so that all of the ingredients are toasted.
When flatbreads are done, remove from oven and top with arugula mixture. Slice and serve. Pass remaining dressing.