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"This Is Not A Waldorf" Salad


  • 5 strips raw bacon, preferably Applewood smoked I like Neuske's.
  • 1/2 cup walnuts
  • 1 heaping Tbs Dijon mustard
  • 3 Tbs Sherry vinegar
  • 1/4 - 1/2 cup olive oil
  • Salt and pepper
  • 2 small apples, cored and sliced thin
  • 2 pieces celery, sliced (plus leaves, if you have some)
  • 1 bunch scallions, sliced (both white and green parts)
  • 2 cups assorted lettuce leaves (Boston lettuce, little gem, etc.), torn
  • 1/2 cup crumbled Feta or Roquefort or other blue cheese that you like


  • Heat the oven to 375. Place the bacon strips on a foil-lined cookie sheet and bake until crispy, about 15 - 20 minutes. Carefully remove and pour off the bacon fat for another use.
  • Meanwhile, toast the walnuts on a separate cookie sheet. Cook 5 to 7 minutes until fragrant and a golden brown.
  • Let the first ingredients cool while you make the dressing. In a large bowl, whisk together the Dijon and Sherry vinegar and add oil, a little at a time, until it emulsifies. Taste and if it's too acidic, keep adding oil. Season with salt and pepper. Then pour the dressing out into a small bowl.
  • In the same large bowl, add the apples, the celery, the scallions, the lettuce, the chopped walnuts (oh yeah: chop the walnuts), and the crumbled bacon (you can crumble it or chop it with a knife). Toss with the dressing that's already coating the bowl and add more dressing as you need it. Add the crumbled cheese, continue tossing, and taste for salt and pepper.