A sophisticated riff on a classic all-American favorite with its creation dating back to 1896 and the iconic luxury Park Avenue, New York City hotel.
A sophisticated riff on a classic all-American favorite with its creation dating back to 1896 and the iconic luxury Park Avenue, New York City hotel. Over this 120 year plus history, the recipe has been fussed over and tweaked. Originally, nothing more than a bed of tender lettuce, chopped apples, celery, and a simple mayonnaise dressing, chefs of the hotel have taken liberties and added their own twists: raisins, walnuts, and lemon juice. One clear consistency in this story is this salad's popularity. Throwing another hat into the ring, this composition seeks to lighten the mayo while preserving the taste. Thinly slicing rather than chopping the apples makes for beautiful presentation. Substituting fresh roasted grapes for the raisins, and sprinkling with a tiny bit of mild blue cheese creates a sweet and unexpected splendid marrying of flavors. The grapes will blister and caramelize on the outside to provide a textural contrast to the jammy interior consistency and make this plate simple to prepare but sexy enough to serve at a dinner party.