Waldorf Salad with Steel-Cut Oats

Photo: Mary Britton Senseney/ Wonderful Machine; Styling: Cindy Barr
The nuttiness of the steel-cut oats adds a great twist to traditional Waldorf Salad. Rinsing the oats removes excess starch on the outside of the grains, preventing them from becoming too sticky.

Yield:

Serves 4 (serving size: 1 salad)

Recipe from

Recipe Time

Hands-on: 26 Minutes
Total: 26 Minutes

Nutritional Information

Calories 410
Fat 26.5 g
Satfat 5.4 g
Monofat 10.5 g
Polyfat 9.6 g
Protein 9 g
Carbohydrate 37.9 g
Fiber 5.1 g
Cholesterol 11 mg
Iron 2 mg
Sodium 683 mg
Calcium 106 mg

Ingredients

1 cup steel-cut oats, rinsed and drained
1 cup water
1 teaspoon kosher salt, divided
2/3 cup coarsely chopped walnuts
1 1/2 teaspoons honey
1/8 teaspoon ground red pepper
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 cups diced Granny Smith apple (about 1 large)
1 1/2 cups torn radicchio
1 1/2 cups seedless red grapes, halved
1/2 cup (2 ounces) crumbled blue cheese

Preparation

1. Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.

2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.

3. Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.

Note:

Mark Bittman,

September 2011