Blog

Waldorf Apple Stack

Posted on by Chef Crusco
17
Jul

Recipe created & provided by Chef Crusco Catering in Austin, TX

Ingredients

  • 1 Granny Smith Apple – sliced 1/8 inch thick using a Mandolin
  • 1 Honeycrisp or Pink Lady Apple – sliced 1/8 inch thick using a Mandoline
  • 1 Pinch Vanilla Sugar
  • 4 Celery ribs – thinly sliced and on the angle
  • Several Celery leaves – for garnish
  • 1/2 cup Goat cheese – crumbled
  • 1 Bunch Frisee – washed, cleaned and dried – torn into bite size pieces
  • 1/2 cup Toasted Walnuts  – roughly chopped
  • 5 tbsps. Apple-cider Vinegar
  • 4 tbsps. Mayonnaise
  • 3 tbsps. Buttermilk
  • 1 tbsp. Honey
  • Sea Salt & Fresh Cracked Pepper – to taste
  • 1/2 cup EVOO

Directions

  1. Preheat oven to 400 degrees. Make the Dressing first by combining the Apple cider Vinegar with mayonnaise, buttermilk and honey, whisking to combine. Season with Salt & Pepper.
  2. While whisking constantly, gradually add the EVOO and mix until smooth and creamy. Chill for at least 1 hour and keep refrigerated in an airtight container for up to 4-5 days.
  3. Using a Mandoline, slice both apples approximately ⅛ inch thick. In a large bowl, combine the apple slices and some of the creamy Apple-Cider dressing. Season to taste with salt/pepper and a pinch of Vanilla Sugar. Toss to combine and set aside.
  4. Prepare the Celery slices and leaves. Crumble the Goat cheese, clean and prep the Frisee.
  5. Dress the Celery slices and Frisee with some of the Apple cider dresssing. Set aside.
  6. Toast the walnuts by placing onto a sheet pan in a 400 degree oven for 5-6 minutes or until starting to toast and brown. Remove from the oven and roughly chop. Set all ingredients to the side.
  7. To serve, divide and alternately layer green and red apple slices with some frisée, celery, and goat cheese in between each apple slice. Continue until you have 3-4 apple slices stacked.
  8. On the last apple slice, top with more frisee, celery and goat cheese.
  9. Dress the stack with more of the creamy Apple Cider dressing. Garnish with the toasted walnuts and celery leaves. Add some fresh cracked pepper and sea salt at the end and serve immediately. Enjoy!
Chef Crusco