Waldorf SaladCourse: mainCuisine: AmericanDifficulty: Easy
The original Waldorf salad was presented at the Waldorf-Astoria hotel in New York City, circa 1893, and is made up of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal.
50g shelled walnuts, roughly chopped
50g red grapes
2 crisp apples (preferable 1 green-skinned and 1 red-skinned)
2-3 celery sticks
2 tbsp natural yoghurt, or creme fraiche (optional)
1 tsp dijon mustard, or to taste (optional)
Salt and black pepper
2 little gem lettuce, to serve
- Toast the chopped walnuts in a dry frying pan until fragrant, then set aside to cool.
- Cut the grapes in half, and place into a medium-sized bowl
- Core the apples, then cut into small chunks, put in a separate bowl, and squeeze the lemon over the top, set aside while you peel and destring the celery, and cut into 1cm slices, add to the grape bowl, and toss well.
- Whisk the yoghurt into the mayonnaise, then stir in the mustard and season to taste.
- Putting the Salad together
- Add the apple to celery and the grapes
- Add the dressing and coat the ingredients as you toss them.
- Add the toasted walnuts and fold them into the salad
- Line a salad dish with separated leaves of the lettuce and scoop the salad mix into each leaf to serve.