Waldorf Salad
An American fruit salad, loaded with apples, grapes, and celery. It was created in 1893 or 1896 at the Waldorf Hotel in New York City. Oscar Michel Tschirky, maitre d’hotel, was given credit for creating this salad on the preopening of New York’s Waldorf Astoria Hotel. The original salad did not contain walnuts, but the recipe became popular with nuts. I added caramelized walnuts which gave the dish a fantastic contrast of flavors.
Waldorf Salad
Description
An American fruit salad, loaded with apples, grapes, and celery.
Ingredients
For the caramelized walnuts:
- 1 cup walnuts
- 2 tablespoons butter
- 4 tablespoons sugar
For the salad:
- 4 green unpeeled apples cored and cut into medium-sized cubes
- 1 cup seedless red grapes halved
- ½ cup celery thinly sliced
- ½ cup raisins
- 4 leaves of lettuce
For the dressing:
- ½ cup mayonnaise
- ¼ cup plain yogurt
- 1 tablespoon honey
- Salt to taste
- A dash of freshly grated black pepper.
Instructions
- To caramelize the walnuts, melt the butter in a skillet over medium heat. Add the sugar and walnuts, stirring constantly. After a couple of minutes, the sugar in the skillet begins to caramelize and stick to the walnuts. Remove the walnuts with a spoon and set aside to cool down. Avoid touching while hot.
- In a large bowl, combine together the mayonnaise, yogurt, honey, salt, and pepper. Add the apples, grapes, celery, and raisins. Mix well and serve on a bed of lettuce. Sprinkle the caramelized walnuts. Enjoy!
Notes
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