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Updated Waldorf Salad with Apple Vinaigrette
Nb persons: 6
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| Recipe courtesy of Giada De Laurentiis for Food Network Magazine Prep Time:10 minInactive Prep Time: -- Cook Time:15 min Level: Easy Serves: Ingredients For the couscous: | |
| 1 tablespoon | safflower or grapeseed oil |
| 1/2 cup | whole-wheat pearl couscous |
| Kosher salt | |
| For the vinaigrette: | |
| 1/4 cup | apple cider vinegar |
| 1 tablespoon | honey |
| Kosher salt | |
| freshly ground black pepper | |
| 1/3 cup | safflower or grapeseed oil |
| For the salad: | |
| 1 large | Gala apple, cored and cut into 1/4-to- 1/2-inch dice |
| 1 small | fennel bulb, chopped into 1/4-to- 1/2-inch pieces |
| 1 cup | small green seedless grapes, halved |
| 3/4 cup | walnut pieces, toasted |
6 outer leaves from a large radicchio
Directions
Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.
Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.
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