Paleo Waldorf Salad with Chicken
Combining Autumn Flavors and Paleo Goodness into one amazing recipe…
1 cup walnuts, chopped
2 tart apples, chopped
1 cup celery, chopped
¼ cup red onion, chopped
1 cup leftover chicken, chopped
1 bag of Romaine lettuce
1 large egg yolk
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 cup olive oil, NOT Extra Virgin
First off, a few quick notes about homemade mayonnaise. If you’ve ever tried it, you’ll know nothing tastes better, that the stuff they sell at the grocer is such a poor imitation you’ll wonder how they get away with calling it by the same name. But the first time you make it, you’ll also understand why that cheap spread is so popular. Mayonnaise is difficult. I can’t think of another recipe where you have to move so SLOW. And slow is key. Also key, is not using Extra Virgin Olive Oil. If you use extra virgin oil, your mayo will not taste like mayo. What it will taste like is bitter oil. So get the cheap stuff. Save the EVOO for the recipes where you want to taste the oil.
And lastly, don’t use a blender. A blender moves too fast. So fast it will throw all the ingredients up the sides of the container instead of mixing them. What you should use is an electric hand mixer. However, if you can’t simultaneously mix and pour, use a whisk. It’s tiring, but it works.
1. Place egg, lemon, mustard on counter and allow them to come to room temperature, at least an hour. Don’t rush this step. If these ingredients are the least bit cool, the dressing will not emulsify.
2. After placing the egg, lemon juice, mustard and salt into a bowl and mix, just until combined.
3. While mixer is running, add the olive oil at a very slow drizzle. And by very slow, I mean extremely slow
Note: I’ve read that it will stay fresh for weeks, but mine has never made it that far.