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Waldorf Salad

Crunchy, creamy, and delightfully balanced between sweet and tangy, the Waldorf Salad is a classic dish that has retained its charm since its creation in 1896 at New York’s Waldorf-Astoria Hotel by chef Oscar Tschirky. While the original recipe relied on just apples, celery, and mayonnaise, this modern rendition incorporates subtle enhancements that complement the traditional flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 People
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 crisp apples such as Granny Smith or Fuji (or one of each), cored and diced into ¾-inch cubes
  • 1 cup seedless red grapes halved
  • 1 cup thinly sliced celery 2 to 3 stalks with optional leaves reserved for garnish
  • 1 cup toasted walnuts or pecans coarsely chopped
  • 3 tablespoons freshly chopped parsley with extra for garnish
  • ⅓ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • ½ teaspoon kosher salt Diamond Crystal preferred
  • ¼ teaspoon freshly ground black pepper plus additional for topping

Method
 

  1. Prepare the Dressing
  2. In a small mixing bowl, combine the mayonnaise, lemon juice, honey, salt, and black pepper. Whisk until smooth and fully blended.
  3. Assemble the Salad
  4. Place the diced apples, halved grapes, sliced celery, toasted nuts, and chopped parsley in a large bowl. Gently toss to mix the ingredients evenly.
  5. Combine and Serve
  6. Pour the prepared dressing over the salad mixture and toss thoroughly to ensure all components are evenly coated. Transfer to a serving dish, garnishing with parsley and celery leaves, if desired. Add a final sprinkle of black pepper for a finishing touch.
  7. Tip
  8. To toast the nuts, preheat your oven to 350°F. Spread the walnuts or pecans evenly on a baking sheet and bake for 8 to 10 minutes, until golden brown and aromatic. Allow them to cool before chopping.
  9. This classic dish is best served chilled and can be stored in the refrigerator, covered, for up to 24 hours.