Waldorf Salad Recipe
The Waldorf Salad was first created in the late 19th century at the Waldorf-Astoria Hotel in New York City. The original recipe, introduced by maître d’hôtel Oscar Tschirky in 1896, was a simple mix of apples, celery, and mayonnaise.
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Spoon or spatula for mixing
- Small bowl for dressing
- Toaster or oven (for toasting the walnuts)
Ingredients
- 2 large apples (preferably Granny Smith or Gala)
- 1 cup celery, thinly sliced
- 1/2 cup seedless grapes, halved
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup mayonnaise or Greek yogurt (for a lighter option)
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional, for added sweetness)
- Salt and pepper to taste
- Lettuce leaves (for serving, optional)
Instructions
- Prep the Ingredients:Start by washing the apples, celery, and grapes. Core the apples and cut them into bite-sized cubes.
- Thinly slice the celery. Halve the seedless grapes. If using walnuts, toast them in a toaster oven or pan for a few minutes until they’re golden and fragrant, then chop them into smaller pieces.
- Make the Dressing:In a small bowl, whisk together the mayonnaise (or Greek yogurt), lemon juice, and honey.
- Season with salt and pepper to taste. If you prefer a sweeter dressing, you can add a little more honey.
- Combine the Salad:In a large mixing bowl, add the apples, celery, grapes, and walnuts.
- Pour the dressing over the salad and gently toss everything together until well-coated.
- Serve:For a beautiful presentation, you can serve the Waldorf Salad on a bed of lettuce leaves. This adds a nice crunch and color to the dish.
- Chill (Optional)While this salad can be served immediately, it tastes even better when allowed to chill in the fridge for about 30 minutes. This lets the flavors meld together nicely.