Disclosure: Dairy Farmers of Canada provided me with a basket of fresh ingredients so that I could try this recipe. I did not receive any compensation for writing this post.
I haven’t posted to Milk & Eggs in a long time and there’s a very good reason for it, I had a baby (my first) in May and time has just flown by! As a new mom, I’m on the hunt for quick and tasty vegetarian recipes – bonus points if I can make it and store it in the fridge to have it the following day or days later. So I was quite excited to be asked by Dairy Farmers of Canada to try a recipe which would combine fresh local berries and real cream made from 100% Canadian milk. Dairy Farmers of Canada joined forces with chefs from across Canada to create new recipes that combine berries and cream, seriously one of life’s greatest combinations.
The recipe I chose was Chef Michael Allemeier’s “Waldorf” Berry Salad, as the combination of berries and the crunch of celery and walnuts sounded unusual and very interesting. The recipes from all of the chefs are featured on www.AnyDayMagic.ca – I can’t wait to try more of them before berry season is over for another year…
“Waldorf” Berry Salad
An exciting twist on a classic summer salad. Celery, toasted walnuts, apples, mixed berries, all tossed in a creamy dressing – using half and half cream, sour cream and Greek yogurt.
1/4 cup (60 mL) 10% half-and-half cream
3 tbsp (45 mL) sour cream
3 tbsp (45 mL) Greek yogurt
1 tbsp (15 mL) fresh lemon juice
1 1/2 cups (375 mL) diced celery
1 cup (250 mL) toasted walnuts, lightly crushed, divided
1 red delicious apple, cored, quartered and diced (skin on)
1 2/3 cups (375 mL) assorted berries, (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
8 – 10 whole butter lettuce leaves
10 – 12 celery leaves
In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, ¾ cup (175 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.
In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.
For tender and sweeter celery, peel the back part of the celery rib with a vegetable peeler; this really changes the flavour and nature of celery!
Celery leaves can be found in the heart of the celery.
I made this salad twice, the first time with the celery, celery leaves and walnuts and the second time without these ingredients. I enjoyed the salad more without the above ingredients in it as I wasn’t fan of the textures they added. That said, removing these items really just makes this a creamy fruit salad but you know what, there’s nothing wrong with that at all! It was refreshing and a great way to get good dose of dairy, antioxidants and fibre, all in one dish!
Let me know if you end up trying the recipe and if you have any tips to share!