Waldorf Salad
This classic salad has only slightly evolved from the original recipe first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise.
Can be made a few hours in advance and stored in the refrigerator. Serve as a side salad, or add cooked chicken.
Ingredients
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black
pepper - 2 crisp red or green apples, such as
Granny Smith or Fuji, or one of each - 1 cup seedless red grapes, halved
- 1 cup thinly sliced celery (2 to 3 ribs)
- 1 cup walnuts or pecans, toasted
- 2 tablespoons chopped fresh parsley
Instructions
DRESSING
In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper.
Core and dice the apples into ¾-inch cubes. Place in a large bowl, along with the grapes, celery, nuts and parsley.
Pour the dressing over the salad and toss well.
TIP
To toast the walnuts or pecans, heat the oven to 350 degrees. Place the nuts on a sheet pan and bake for 8 to 10 minutes, until toasted. Set aside until cool, then coarsely chop.