Waldorf Goat Cheese Salad Recipe
Romaine, Parmesan cheese, biscuit croutons, goddess dressing
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Ingredients
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Salad
Biscuit croutons
Goddess dressing
Method
Biscuit croutons
- 1
Prep biscuits
Preheat oven to 375°F (190°C). Tear or cut each biscuit into roughly 1/2- to 3/4-inch pieces to form bite-size croutons.
- 2
- 3
Spread the coated biscuit pieces in a single layer on a baking sheet lined with parchment. Bake 10–12 minutes, turning once halfway through, until golden and crisp. Remove and let cool. Croutons will crisp further as they cool.
Goddess dressing
- 4
In a medium bowl or small blender jar, combine mayonnaise, Greek yogurt, chopped parsley, chives, tarragon, lemon juice, white wine vinegar, Dijon mustard, minced garlic, and anchovy paste (if using).
- 5
Whisk (or blend) while slowly drizzling in the 2 tbsp olive oil until the dressing is smooth and slightly emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust lemon, salt, or herbs as desired. If the dressing is too thick, thin with 1–2 tsp water or more lemon juice to reach desired consistency.
Salad assembly
- 6
Rinse and dry the romaine lettuce thoroughly. Tear or chop into bite-size pieces and place in a large salad bowl. If using endive or extra greens, add now.
- 7
Core and thinly slice the Granny Smith apple (leave peel on for color) into half-moons or matchsticks. Toss apple slices immediately with a squeeze of lemon juice (from the dressing, if any left) or a few drops of water and lemon to prevent browning.
- 8
Add halved grapes and toasted walnuts to the lettuce and apples.
- 9
Crumble the goat cheese over the salad and sprinkle the grated Parmesan evenly.
- 10
Add the cooled biscuit croutons to the bowl.
- 11
Drizzle 3–4 tablespoons (or to taste) of the goddess dressing over the salad and gently toss to combine, coating leaves and mix-ins evenly. Reserve extra dressing on the side for guests who want more.
- 12
Divide among 4 plates or bowls (servings), finish with a small pinch of black pepper and a couple extra walnut pieces and crumbled goat cheese for garnish, and serve immediately so croutons stay crisp.
