Celestial X-Ray Tetra Waldorf Salad

This Waldorf salad is a classic for a reason: it's simple to make, yet packed with flavor and texture. The combination of sweet apples, crunchy celery, nutty walnuts, and creamy blue cheese is irresistible. This version of the salad gets a celestial upgrade with the addition of toasted X-ray tetra fillets, which add a smoky, briny flavor that takes the salad to the next level.

The Waldorf salad was created in 1893 by Oscar Tschirky, the maître d'hôtel at the Waldorf-Astoria Hotel in New York City. The salad was originally made with apples, celery, walnuts, and mayonnaise, but over the years, many variations have been created. This version of the salad adds toasted X-ray tetra fillets, which are a type of small, deep-sea fish. The fillets are smoked and then dried, which gives them a unique flavor that is both smoky and briny. The fillets add a delicious complexity to the salad, and they also make it a bit more filling.

Prep time: 15 | Cook time: 5 | Serves: 4

Ingredients

• 1 cup raw walnuts
• 1 cup raw pecans
• 2 stalks celery, diced
• 2 apples, diced
• 1/2 cup pitted dates, chopped
• 1/4 cup crumbled blue cheese (optional)
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar

Instructions

1. Toast the walnuts and pecans in a single layer on a baking sheet at 350°F for 5-7 minutes, or until fragrant.
2. Let cool slightly, then coarsely chop.
3. In a large bowl, combine the walnuts, pecans, celery, apples, dates, and blue cheese (if using).
4. In a small bowl, whisk together the mayonnaise and apple cider vinegar.
5. Pour the dressing over the salad and toss to coat.
6. Serve immediately or chill for later.

Why It Works

• The combination of sweet apples, crunchy celery, nutty walnuts, and creamy blue cheese is a classic for a reason.
• The toasted X-ray tetra fillets add a smoky, briny flavor that takes the salad to the next level.
• The mayonnaise dressing helps to bind the salad together and adds a touch of creaminess.