This salad is known to have originated in the 19th century at the Waldorf Astoria Hotel in New York. The recipe was made with only apples, celery and mayonnaise by that time. Walnuts and grapes are later additions, bringing a lot of flavor and texture to the original.  I’ve wanted to share the recipe with you ever since I was first introduced to it, many years ago. I am glad I finally can come up with a straightforward recipe that you can easily reproduce at home.

How to make Waldorf Salad. 

For this recipe, I recommend using celery root, also known as celeriac. Celery root has a great earthy flavor and is perfect for salads and dips. Peel the celery root, cut it into smaller pieces and boil it for 3 minutes only, as we still want to keep its crispy texture. Once cooled, cut it into thin strips. 

Toast the walnuts in a pan stirring constantly and chop roughly if desired. Let them cool before adding them to the salad. 

Cut the grapes into haves or quarters, remove seeds if desired and add to the celery strips. You can always substitute the grapes with raisins if that is what suits you best.

Only now, core the apple and cut it into small pieces with the skin on. Add lemon juice the salad, to prevent apples from turning brown. Add parsley, dill, salt and pepper and mix to combine. 

Make a quick dressing with mayonnaise and sour cream, and mix it with the salad. Serve the Waldorf salad over a bed of fresh salad and enjoy one of the most flavorful salads ever. 

If you like fall salads you my also like this Broccoli Cauliflower Salad or this Roasted Sweet Potatoes with Goat Cheese and Candied Bacon.

If you like celery root recipes you may also like this Celery Root Salad which makes a great side dish or appetizer. 

Hope you will try this Waldorf Salad and let me know if you try it out. Don’t forget to tag me on Instagram and enjoy!

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Roasted Sweet Potato Salad
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Waldorf Salad

The Waldorf Salad is a fresh fall salad made with celery, apples, red grapes and walnuts, dressed up with mayonnaise and sour cream dressing, and served over a bed of fresh salad. It is very flavorful and makes a great side dish for lunch or dinner and a perfect choice for holiday tables.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword fall salad, salad, side dish recipe, Thanksgiving salad, thanksgiving side dishes, waldorf salad

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 23 minutes minutes

Servings 4 servings

Calories 428kcal

Ingredients

• 7 oz (200g) celery root
• 1 cup (100g) walnuts , toasted
• 1 cup (150g) red grapes , halved or quartered
• 1 large apple (9 oz – 250g) , cored and cut into small pieces
• 1 tbsp (15ml) lemon juice
• 2 tbsp (30g) sour cream
• 1 tbsp dill , chopped
• 1 tbsp parsley , chopped
• 1/2 tsp (3g) salt
• freshly ground black pepper

Homemade mayonnaise – makes ¼ cup (70g)

• 1 egg yolk
• 1/2 tsp (2,5g) mustard
• 1/4 cup (56ml) vegetable oil

Instructions

Make the homemade mayonnaise.

• Put the egg yolk and the mustard in a small bowl. Mix and gradually add oil while mixing until all oil is well incorporated. Refrigerate until ready to use.

Prepare the salad.

• Peel the celery root and boil it for 3 minutes. Let it cool and cut into thin strips. Transfer the celery stick to a large salad bowl.
• Toast the walnuts in a pan while stirring constantly. Let them cool.
• Cut the grapes into halves or quarters and transfer them to the salad bowl.
• Core the apple and cut it into small pieces. Transfer the apple to the salad bowl, add lemon juice and toss to combine.
• Add toasted walnuts, salt, freshly ground black pepper, parsley and dill. Mix to combine.
• Mix mayonnaise with sour cream and add to the salad bowl.
• Mix gently to coat evenly.
• Serve over a bed of fresh salad. Decorate with toasted walnuts and enjoy!

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Nutrition

Serving: 1 serving out of 4 | Calories: 428kcal | Carbohydrates: 34g | Protein: 8.6g | Fat: 31.8g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 352mg | Potassium: 556mg | Fiber: 6.6g | Sugar: 21.8g | Calcium: 75mg | Iron: 2mg

The post The Best Waldorf Salad – Apple, Celery, Grape and Walnut Salad appeared first on Home Cooking Adventure.

I was really excited about how this chicken lasagna turned out. I was afraid it won’t look as good as a classic lasagna, or that the chicken would be too dry, but actually it turned just perfect. The lasagna had the perfect texture and taste. It was not too dry, not too soggy either, I could lift it from the dish perfectly from the first slice.

This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful, I really love using wine in this sauce, it gives a wonderful flavor and I was pretty generous with it . The Parmesan on top of Lasagna is my favorite part. It gets such a wonderful taste and color while baking and complements so good this lasagna. I didn’t use cheese between layers or additional Mozzarella cheese like others do as I didn’t want to overwhelm the recipe with too much cheese. The Parmesan on top was enough to bring it’s unique flavor.

To make things easier, you can make the chicken sauce a day before, refrigerate and before assembling the lasagna simply warm it a bit. All you have to do the next day is to make the Bechamel Sauce and lasagna is ready to be assembled. Hope you will give this recipe a try, I am sure you will love it too:)

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Chicken Lasagna

This chicken lasagna tastes incredible good. The sauce is really delicious and very flavorful, the Parmesan on top gets such a wonderful taste and color while baking. Definitely a must!

Course Main Course

Cuisine Italian

Keyword bechamel sauce, chicken lasagna, classic lasagna, lasagna, Lasagna Bolognese, lasagna recipe, lasagna sauce

Prep Time 40 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 414kcal

Ingredients

• 9-12 lasagna noodles

Chicken Sauce

• 2 tbsp olive oil
• 1 large onion
• 2 carrots , finely chopped
• 2 celery sticks , finely chopped
• 2 cloves garlic , minced or finely chopped
• 1 pound (500g) ground chicken
• 28 oz (800g) tomato puree
• 1/4 cup (50g) tomato paste
• 3 tsp sugar
• 1 tsp oregano
• 4-5 fresh basil leaves , chopped (or 1 tsp dry basil)
• 3/4 cup (200 ml) white wine
• salt and freshly ground black pepper

Bechamel sauce

• 1/2 stick (60 g) butter
• 1/3 cup (40 g) flour
• 2 ¼ cup (560 ml) milk
• 1/2 tsp nutmeg
• salt and freshly ground black pepper

Topping

• 1 cup (100g) , Parmesan

Instructions

• Prepare chicken sauce. In a large pan heat oil over medium high heat. Cook the onion,garlic,  carrot and celery over medium heat until softened, stirring constantly. 
  
• Add the chicken and cook until it changes its color. Break up any lumps of meat using a fork.
  
• Add tomato paste, tomato puree, wine, sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1 1/2 hrs. Set aside. You can also make the sauce a day before, and refrigerate after it cools. Before assembling the lasagna, warm the sauce as it needs to be a bit warm.
  
• Prepare the Bechamel sauce. In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and gradually stir in milk, until mixture is smooth. 
  
• Return to heat and stir constantly until the sauce boils and begin to thicken.  Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time so it doesn't make a skin on the surface.
  
• Preheat oven to 350 F (180C). Grease a 8 X 12 inch (20x30cm)lasagna dish with olive oil or melted butter ( 9×13 inch dish works as well). I used Barilla noodles who didn't required precooking. If your noodles require precooking follow the instructions from the manufacturer and drain well before use.
• Assemble the lasagna. Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of Bechamel (about 1/2 cup of Bechamel sauce). Place a single layer of noodles over top and press gently. Depending on noodles size might be used 3 to 4 noodles per layer. Repeat spreading half of the remained chicken sauce over the noodles. Spread 1/2 cup Bechamel sauce on top. Add a new layer of noodles, pressing gently. Spread the remained chicken sauce, another 1/2 cup Bechamel and add the last layer of noodles
  
• Top the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly grated Parmesan over the top. Cover with aluminum foil making sure it doesn't touch the surface.
  
• Cook for about 25 minutes covered with foil, and another 25 minutes without. If necessary, broil for few minutes until the cheese has the desired golden brown look.
• Set aside for about 15 minutes before serving. Serve alongside some fresh salad, or even some toasted bread. It is delicious.

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Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 49.6g | Protein: 22.8g | Fat: 16.1g | Saturated Fat: 7.2g | Cholesterol: 60mg | Sugar: 2.9g

The post Chicken Lasagna appeared first on Home Cooking Adventure.

As the cold days are here it is the perfect time to enjoy a large bowl of warming, healthy, nutritious soup.

There are many variations for this soup, as there is no definite recipe for it. I based my recipe on a country-style version that uses cabbage, one of the classic ingredients for Minestrone. You may also include meat in this soup like pancetta or bacon, but this depends on your preference.

How to make Minestrone Soup

First, place the cannellini beans in a large bowl and cover with water and leave them to soak overnight. Drain the beans and then rinse under cold water. I like to use dry beans as they bring more flavor but if you are in a hurry you can use canned beans and add them at the end of cooking. In this way, you reduce the soup cooking time to half. 

In a stock, pot cook onion, bacon, and garlic and saute for about 5 minutes until soft. Add the carrots, celery, and salt and cook for another 5 minutes stirring from time to time. Add diced tomatoes, water and vegetable stock, white beans, and herbs, and bring to a boil. Reduce heat, cover the pot and simmer gently for about an hour or until beans are tender. 

Add cabbage, potatoes, and turnip, and cook for 15 minutes or until all vegetables are tender. Add the red kidney bean and season to taste. 

Serve the soup with Parmesan cheese, pasta, and crusty bread.

We enjoyed it so much, the children loved this too and that is enough reason for me to keep doing it. You have to give this Minestrone a try. Let me know if you try this recipe, tag me on Instagram if you do and hope you enjoy it as much as we did.

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Minestrone Soup

Minestrone Soup is one of the best-known Italian soups. It is a thick soup made with beans, a lot of fresh vegetables, and pasta. It is probably one of the most flavorful soups. It is served with pasta and Parmesan which makes it just wonderful.

Course Soup

Cuisine Italian

Keyword bean soup, classic Minestrone soup, Italian soup, Italian vegetable soup, Minestrone soup, traditional Italian Soup, vegetable soup with pasta

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 228kcal

Ingredients

Slightly adapted after Complete Italian Cooking cookbook by Sonja Grey

• 1/2 cup cannellini beans
• 3 tbsp oil
• 2 onions , chopped
• 2 bacon slices , chopped
• 3 garlic cloves , minced
• 2 carrots , diced
• 2 celery sticks or 1/2 cup diced celery root
• 3 tomatoes (about 15 oz) skinned skinned, seeded, choppped
• 1 can (15 oz) diced tomatoes
• 1/2 tsp fresh thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 2 potatoes , diced
• 1 small turnip , diced
• 2 cups shredded cabbage
• 1 cup small pasta shapes (macaroni, ditalini, shells)
• 2 quarts vegetable stock or water
• 1 can (15 oz) red kidney beans, rinsed and drained , rinsed and drained, optional
• salt and freshly ground black pepper

To garnish

• Parmesan cheese
• Fresh parsley

Instructions

• Place the cannellini beans in a large bowl and cover with water. Leave them to soak overnight.Drain the beans and then rinse under cold water.
• In a stock pot heat oil over medium-low heat. Add onion, bacon (if used) and garlic and saute for about 5 minutes until soft.
  
• Add carrots, celery and salt and cook for another 5 minutes stirring from time to time.
• Add diced tomatoes, water and vegetable stock, white beans and herbs and bring to boil. Reduce heat, cover the pot and simmer gently for about 1 hr or until beans are tender.
  
• Add cabbage, potatoes and turnip and cook for 15 minutes or until all vegetables are tender. Add the red kidney beans, season to taste and is ready to be served.
  
• Meanwhile cook pasta in a different pot of boiling water until al dente. Drain and set aside until soup is ready to serve. (You can also choose to cook the pasta directly on the pot of soup if you serve it immediatly, but if you plan to refrigerate the soup is better to keep the pasta outside so they want soak too much liquid.) Refrigerating soup improves the flavors.
• Serve the soup sprinkled with Parmesan Cheese and garnish with fresh parsley along crusty or toasted bread.

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 34.7g | Protein: 8.6g | Fat: 7g | Saturated Fat: 1.4g | Cholesterol: 14mg | Sugar: 6.7g

The post Minestrone Soup appeared first on Home Cooking Adventure.

This Celery Root Dip is just as fantastic as a side dish. Pair it with your favorite meat, and you’ve got a meal that’s simple yet very tasty.

This dip is often served at holiday tables and the best part is that it can be made at least one day in advance before serving, without losing its’ fresh taste.

So, add a dash of flavor to your snacks and meals with this easy and healthy Celery Dip.

How to make Celery Root Dip

Begin by bringing water to a boil in a medium-sized pan. Add the celery root to the boiling water and cook until it becomes tender. Once cooked, remove the celery from the water and set it aside to cool.

Transfer the cooled celery root to the bowl of a food processor. Add egg yolks, oil, garlic, and salt to the processor and process until the mixture becomes smooth. Transfer the dip to a bowl, cover it with plastic wrap, and refrigerate for at least 1 hour, to chill before serving.

When ready to serve, accompany this dip with fresh slices of apples or pear. Hope you will try this celery dish and enjoy it as much as we did. If you try it out, make sure to share the photos with me on Instagram. Would love to see your take on it.

If you like celery you should try this amazing Waldorf Salad, a salad made with apples, celery, grapes and walnuts.

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Celery Root Dip

This Celery Root Dip is a delicious, healthy and refreshing dish that is very easy to prepare. Can be served as an appetizer alongside some tortilla chips, crunchy sliced fruits like apples or pears, with crackers, or why not as a side dish alongside your favorite choice of meat.

Course Appetizer

Cuisine Romanian

Keyword appetizer, celery, celery root remoulade, salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Calories 1852kcal

Ingredients

• 1 pound (500g) celery root , peeled
• 2 egg yolks
• 3/4 cup (170g) vegetable oil
• 2 garlic cloves
• salt to taste
• Apple slices - for serving

Instructions

• In a medium pan bring water to boil. Add the celery root to water and cook until tender. Remove the celery from water and set aside to cool. 
• Transfer the celery root to the bowl of a food processor. Add egg yolks, oil, garlic and salt and process until smooth. Transfer the salad to a bowl, cover with plastic wrap and refrigerate until chilled for at least 1 hour before serving. 
• Serve with fresh slices of apples. 

Nutrition

Calories: 1852kcal | Carbohydrates: 71.1g | Protein: 13.2g | Fat: 174.2g | Saturated Fat: 35.7g | Cholesterol: 420mg | Sugar: 26.4g

The post Celery Root Dip appeared first on Home Cooking Adventure.