📝 About This Recipe
Originating from the Waldorf-Astoria Hotel in 1893, this iconic salad is a masterclass in texture and balance. It combines the crisp snap of fresh apples and celery with the earthy crunch of toasted walnuts, all enveloped in a velvety, tangy dressing. It’s a timeless classic that brings a refreshing, elegant touch to any table, whether served at a summer picnic or a formal holiday dinner.
🥗 Ingredients
The Fresh Produce
- 2 pieces Granny Smith Apple (cored and cut into 1/2-inch cubes)
- 1 piece Honeycrisp or Gala Apple (cored and cut into 1/2-inch cubes)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 cup Celery (thinly sliced on a bias)
- 1 cup Red Seedless Grapes (halved lengthwise)
- 1 head Bibb or Butter Lettuce (leaves separated, washed, and dried)
The Creamy Dressing
- 1/2 cup Mayonnaise (high-quality, full fat)
- 1/4 cup Plain Greek Yogurt (adds a pleasant tang)
- 1 teaspoon Honey (optional, to balance acidity)
- 1/2 teaspoon Dijon Mustard (for a subtle savory depth)
- 1/4 teaspoon Fine Sea Salt (to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
The Crunch and Garnish
- 1 cup Walnut Halves (toasted and roughly chopped)
- 1/4 cup Dried Cranberries (for a pop of color and sweetness)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the walnut halves in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden brown.
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2
Immediately remove the walnuts from the hot pan and transfer them to a plate to cool. Once cooled, roughly chop them into bite-sized pieces.
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3
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, and Dijon mustard until the mixture is smooth and creamy.
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4
Season the dressing with the fine sea salt and freshly cracked black pepper. Taste and adjust seasoning if you prefer a sweeter or saltier profile.
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5
Prepare the apples by washing and coring them. Cut them into uniform 1/2-inch cubes. You may leave the skin on for a beautiful contrast of red and green.
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6
Place the cubed apples into a large mixing bowl and immediately toss them with the fresh lemon juice. This prevents them from browning and adds a bright flavor.
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7
Add the thinly sliced celery and halved red grapes to the bowl with the apples.
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8
Stir in the dried cranberries (if using) to add a modern, chewy texture to the mix.
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9
Pour the prepared creamy dressing over the fruit and vegetable mixture. Use a large spatula to fold everything together gently until every piece is well-coated.
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10
Just before you are ready to serve, fold in 3/4 of the toasted walnuts. Reserving some for the garnish keeps the salad looking fresh and crunchy.
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11
Arrange the Bibb lettuce leaves on a large serving platter or individual salad plates to create 'cups' for the salad.
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12
Spoon the Waldorf mixture into the center of the lettuce leaves, piling it high for an elegant presentation.
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13
Garnish the top with the remaining toasted walnuts and a sprinkle of freshly chopped parsley before serving immediately.
💡 Chef's Tips
Use a mix of tart Granny Smith and sweet Honeycrisp apples for the most complex flavor profile. Ensure your celery and grapes are completely dry after washing to prevent the dressing from becoming watery. Always toast your walnuts; it transforms the flavor from basic to gourmet and adds a satisfying crunch. If preparing in advance, keep the dressing and the chopped fruit separate and combine them just before serving to maintain maximum crispness. For a lighter, more modern version, you can increase the ratio of Greek yogurt to mayonnaise.
🍽️ Serving Suggestions
Serve alongside a roasted herb chicken or Thanksgiving turkey for a classic pairing. Pair with a chilled glass of crisp Chardonnay or a sparkling apple cider. This salad makes an excellent light lunch when served with a side of warm, crusty sourdough bread. For a holiday spread, serve in a large glass trifle bowl to showcase the vibrant colors of the fruit. Try adding sliced grilled chicken breast on top to turn this side dish into a satisfying main course.