Waldorf Salad
Ingredients
FOR THE WALDORF SALAD
- 6 ounces celery root, peeled, diced and blanched
- 3 medium apples in different varieties, preferably organic
- 1 medium celery heart
- 6 medium butter lettuce leaves
- 1 small bunch of seedless red grapes- cut in half
- Watercress for garnish
FOR THE WALDORF DRESSING
- 1 large egg yolk beaten
- 2 tablespoons Mayonnaise
- 2 tablespoons plain yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon sherry vinegar
- 0.25 cup grapeseed oil
- Salt and pepper, to taste
FOR THE CANDIED WALNUTS
- 0.25 cup sugar
- 0.25 cup water
- Salt and ground pepper, to taste
- 2 ounces walnuts
Instructions
- Candy the walnuts: Combine the sugar and water in a saucepan and simmer a minute to 2 minutes or till the sugar has dissolved. Season with salt and pepper. Steep the walnuts in the syrup for 20 minutes. Meanwhile, preheat the oven to 250 degrees. Drain the nuts and place on a baking sheet and bake 35 minutes. Let cool and store airtight.
- Make the dressing: Whisk together the egg yolk, mayonnaise, yogurt, mustard, lemon juice and vinegar in a medium bowl. Slowly add the oil, constantly whisking, till emulsified. Season with salt and pepper. Cover and refrigerate.
- Prepare the salad: Peel the celery root and cut into 3-inch fine matchsticks. Blanch for few seconds and refresh the celery. Cut the apple sides off the core. Cut the apple sides into ¼inch lengthwise slices. Slice the celery heart as thin as possible. Keep in ice water until ready to use, then drain and pat dry. Arrange the lettuce leaves in a bowl or plate. Combine the blanched celery root, apples and celery heart in a bowl and toss with the dressing; place into the center of the lettuce leaves. Garnish with the candied walnuts, halved grapes, and watercress.
Video
Notes
- The salad was created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931). Oscar Tschirky, who was the Waldorf's matre-d'hotel and developed or inspired many of its signature dishes, is widely credited with creating the recipe.
- In 1896, Waldorf Salad appeared in The Cook Book by 'Oscar of the Waldorf'; the original recipe did not contain nuts, but they had it by the time the recipe appeared in the Rector Cook Book in 1928. The salad becomes popular enough that Cole Porter featured it in his song "You're the Top."
Expert Tips for Making the Perfect Waldorf Salad
Finishing Touches for Presentation: For an inviting look, serve the salad on a bed of butter lettuce or Bibb lettuce. Garnish with fresh watercress and extra candied walnuts to elevate the presentation.
Choosing the Right Apples: For a balanced flavor profile, try a mix of sweet and tart apples, such as Honeycrisp, Granny Smith, and Fuji. This combination prevents the salad from being overly sweet while adding a vibrant color contrast.
Blanching and Refreshing the Celery Root: Blanching softens the celery root’s texture without diminishing its flavor. Refresh it in ice water immediately after blanching to lock in its crispness and color.
Preparing Candied Walnuts Ahead: Preparing candied walnuts in advance allows them to cool completely, which helps prevent any melting or wilting of salad ingredients. Store them in an airtight container until ready to serve.
Perfecting the Dressing: To achieve a smooth, creamy dressing, gradually whisk the oil into the mayonnaise mixture. This ensures a well-emulsified texture that prevents separation.
Serve Chilled for Enhanced Flavor: After tossing, let the salad chill in the refrigerator for 15–20 minutes. This extra step allows the flavors to meld beautifully.
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