Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.
The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.
This salad is as sophisticated as its legendary name, yet it’s extremely approachable from all directions.
3 tart apples - peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes cut into ¼
2 stalks celery, chopped
2 tablespoons mayonnaise
2 tablespoons Greek yogurt
1 bunch watercress, trimmed and chopped
2 tablespoons chopped walnuts
1.In a large bowl, combine the apples and lemon juice. Add the grapes, celery; toss.
2.In a small bowl, whisk together the mayonnaise, yogurt. Spoon over the apple mixture, and toss gently.
3.Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.