Upland Birds, SidesLeslie FangmanFebruary 03, 2020pheasant, appetizer, Salad, light, gluten freeComment

Waldorf Salad with Pheasant

Upland Birds, SidesLeslie FangmanFebruary 03, 2020pheasant, appetizer, Salad, light, gluten freeComment

The Waldorf Salad is named for the Waldorf-Astoria Hotel in NYC, where it was first created for a ball given in honor of the St. Mary's Hospital for Children on March 14, 1896. The salad’s creator was the hotel’s maitre d'hotel, Oscar Tschirky. The original recipe was just apples, celery, and mayonnaise. The addition of nuts came later but has become a signature component of the dish. Chicken has been added to the dish to make it more of a meal so I thought why not pheasant. Below are two ways to prepare this dish. The first is the traditional salad which is a wonderful start to a meal or a great lunch. The second is an appetizer version that can be used for parties and I have found is a party favorite! Enjoy!!

Waldorf Salad with Pheasant

1 tablespoon of lemon juice
1 sweet apple, diced small, I love the Jazz apples from New Zealand for this recipe
6 tablespoons of greek yogurt or mayonnaise (I like to do 50/50)
1 cup red or green grapes, diced small
1 cup of Walnuts, Chopped, leave a hand full to top the salad with
1 cup of pheasant, cooked shredded, see recipe
Black pepper and salt to taste
1 cup of celery, diced or celery stalks cut into 2-3 inch lengths (depending if you are doing the salad or the appetizer)
Iceberg lettuce or micro greens

Place lemon juice in a bowl with 1/2 cup of cold water. Dice the apples and add to the bowl of water, this helps to keep them from turning brown and will add a little acid to the dish. Drain the apples and add your yogurt and/or mayonnaise, grapes, walnuts, pheasant, salt and pepper and mix together. If you are doing the salad also mix in the celery.

For the salad plate the lettuce or micro greens and top with a scope of the mixture and finish with a sprinkle of the walnuts on top and serve.

For the appetizer fill the celery with the mixture and arrange on a serving plate. You can use lettuce for a garnish if you like. You can make these up the night before cover and refrigerate. Top with a sprinkle of the walnuts before serving.