Ozark Waldorf Salad

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Vintage Cookery

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30 minutes
10 minutes
Ozark Waldorf Salad

Enjoy a retro recipe from Vintage Cookery's chef, Austin! This has an Ozark's spin on it with candied pecans in place of the traditional walnuts. Chef Austin served this at a family reunion he and his wife catered in Branson. They loved it! The savory creamy goat cheese went wonderful with the lemmony dressing and sweet pecans. We take our salads seriously at Farm2Counter!

~Chef Austin Merath

Have Personal Chef Austin Merath and partner Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me



1/2 C Candied Pecan Halves (see recipe below)

1/2 C Mayo

2 Tbsp Heavy Cream

2 Tbsp Minced Fresh Flat-Leaf Parsley

1 Tsp Honey

1/2 Lemon, Zested

Finely Grated Freshly Ground Black Pepper

2 L Crisp Apples, such as Gala

2 Ribs Celery, 1/4" Slices

Equal Parts Sliced Green Grapes

1/2 Lemon, Juiced

1 Head Local Boston Bibb Lettuce, trimmed, washed, and dried

Chevre Goat Cheese for Garnish (use local from Terrel Creek!)

Candied Pecans

1 C Pecan Halves

1/4 C Raw Sugar

1 Tbsp Honey

1 Tbsp Butter


Step 1
For the salad. Whisk the cream, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper. Add more cream if dressing is too thick.

Step 2
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples to the bowl of lemon juice and toss to prevent browning. then toss celery and grapes to the bowl then fold in the dressing. Cover and refrigerate if not serving immediately.

Step 3
When ready to serve, sprinkle candied pecans into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce, sprinkle on chevre goat cheese for garnish and serve.

Step 4
For the Pecans. Prepare a baking sheet lined with parchment paper.

Step 5
In a non-stick skillet, place the pecans, sugar, honey, and butter and turn to medium heat. Heat and stir constantly until sugar is dissolved and mixture is thick and bubbly. Sprinkle over cinnamon and stir. Take pecans and pour mixture onto baking sheet lined with parchment and allow to cool. Store in ziplock bag.


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