📝 About This Recipe
Born in the late 19th century at New York City's iconic Waldorf-Astoria Hotel, this salad is a masterclass in textural contrast and refined simplicity. It marries the tart crunch of fresh apples and celery with the earthy richness of toasted walnuts, all bound in a silky, citrus-kissed dressing. This timeless American staple remains a favorite for its refreshing palate-cleansing properties and its sophisticated balance of sweet and savory notes.
🥗 Ingredients
The Produce
- 2 large Honeycrisp or Granny Smith apples (unpeeled, cored, and cut into 1/2-inch cubes)
- 1 cup Red grapes (halved lengthwise)
- 1 cup Celery stalks (thinly sliced on a bias)
- 1 tablespoon Fresh lemon juice (to prevent apple browning)
The Crunch
- 1 cup Walnut halves (toasted and roughly chopped)
The Creamy Dressing
- 1/2 cup High-quality mayonnaise (Duke's or Hellmann's preferred)
- 2 tablespoons Plain Greek yogurt or sour cream (for a lighter, tangier finish)
- 1 teaspoon Honey (to balance the acidity)
- 1/4 teaspoon Kosher salt (or to taste)
- 1/8 teaspoon Freshly cracked black pepper (fine grind)
- 1 tablespoon Fresh parsley (finely chopped)
The Foundation and Garnish
- 1 head Bibb or Butter lettuce (leaves separated, washed, and dried)
- 1/4 cup Celery leaves (reserved from the inner stalks for garnish)
👨🍳 Instructions
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1
Begin by toasting the walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently until fragrant and golden brown. Immediately transfer to a plate to cool.
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2
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, kosher salt, and black pepper until smooth and emulsified.
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3
Stir the finely chopped parsley into the dressing and set aside in the refrigerator to allow the flavors to meld.
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4
Prepare the apples by dicing them into uniform 1/2-inch cubes. Place them in a large mixing bowl and immediately toss with the fresh lemon juice to preserve their bright color.
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5
Add the sliced celery and the halved grapes to the bowl with the apples.
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6
Pour about three-quarters of the chilled dressing over the fruit and celery mixture.
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7
Using a large rubber spatula, gently fold the ingredients together until every piece is lightly and evenly coated.
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8
Add the cooled, toasted walnuts to the bowl, reserving a small handful for the final garnish. Fold them in gently to maintain their crunch.
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9
Taste the salad and add the remaining dressing if you prefer a creamier consistency, or adjust the salt and pepper as needed.
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10
Arrange the Bibb lettuce leaves on a large chilled platter or individual salad plates to create 'cups' for the salad.
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11
Spoon the salad mixture generously into the center of the lettuce leaves.
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12
Garnish with the reserved walnuts and a scattering of fresh celery leaves for an elegant, professional finish.
💡 Chef's Tips
Use a mix of one sweet apple (like Fuji) and one tart apple (like Granny Smith) for a more complex flavor profile. Always toast your walnuts; the heat releases essential oils that significantly improve the depth of the salad. Don't skip the lemon juice bath for the apples, as it keeps the salad looking fresh and vibrant for hours. If making ahead, keep the walnuts separate and add them just before serving to prevent them from becoming soft. For a modern twist, add a teaspoon of poppy seeds to the dressing for extra visual appeal and a tiny pop of texture.
🍽️ Serving Suggestions
Serve alongside a roasted chicken or turkey for a classic Sunday dinner pairing. Pair with a crisp, chilled glass of Chardonnay or a dry Sparkling Cider. Serve as a light lunch with a warm, crusty baguette and salted butter. This salad makes an excellent accompaniment to a holiday ham or smoked pork loin. For a brunch setting, serve in individual glass coupes for a vintage aesthetic.