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.
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
Instructions
- Prepare the Dressing
- In a small mixing bowl, combine the mayonnaise, lemon juice, honey, salt, and black pepper. Whisk until smooth and fully blended.
- Assemble the Salad
- Place the diced apples, halved grapes, sliced celery, toasted nuts, and chopped parsley in a large bowl. Gently toss to mix the ingredients evenly.
- Combine and Serve
- 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.
- Tip
- 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.
- This classic dish is best served chilled and can be stored in the refrigerator, covered, for up to 24 hours.