📝 About This Recipe
Originally created in 1893 at New York’s iconic Waldorf-Astoria Hotel, this salad is a timeless masterpiece of texture and balance. Our version honors the heritage of the dish, combining the snap of tart Granny Smith apples and crisp celery with the buttery crunch of toasted walnuts. Bound in a velvety, citrus-kissed dressing, it offers a sophisticated gluten-free profile that is both refreshing and deeply satisfying.
🥗 Ingredients
The Fresh Base
- 2 large Granny Smith Apples (cored and cut into 1/2-inch cubes; leave skin on for color)
- 1 large Honeycrisp or Gala Apples (cored and cut into 1/2-inch cubes for sweetness)
- 1.5 cups Celery Stalks (thinly sliced on a bias)
- 1 cup Red Seedless Grapes (halved lengthwise)
- 1 tablespoon Fresh Lemon Juice (to toss with apples to prevent browning)
The Crunch
- 1 cup Walnut Halves (raw, high-quality halves)
- 1 teaspoon Salted Butter (for toasting the walnuts)
The Signature Dressing
- 1/2 cup Mayonnaise (high-quality, gluten-free)
- 1/4 cup Plain Greek Yogurt (for a lighter, tangier finish)
- 1 teaspoon Honey (clover or wildflower)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon White Pepper (freshly ground for a subtle heat)
For Serving
- 1 head Bibb or Butter Lettuce (leaves separated, washed, and dried)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place a small skillet over medium-low heat. Add the butter and walnut halves, tossing frequently for 4-5 minutes until the nuts are fragrant and golden brown. Immediately remove from heat and let cool on a paper towel.
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2
Once the walnuts have cooled, roughly chop them into bite-sized pieces, leaving a few whole for a beautiful presentation.
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3
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon zest, kosher salt, and white pepper until the dressing is smooth and emulsified.
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4
Taste the dressing; it should be creamy with a bright, acidic finish. Adjust salt or honey if necessary.
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5
Prepare your apples by dicing them into uniform 1/2-inch cubes. Place them in a large mixing bowl and immediately toss with the tablespoon of lemon juice to maintain their bright color.
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6
Add the sliced celery and halved grapes to the bowl with the apples.
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7
Pour approximately two-thirds of the dressing over the fruit and vegetable mixture.
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8
Using a large rubber spatula, gently fold the ingredients together until everything is evenly coated in the creamy dressing.
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9
Fold in the chopped walnuts, reserving a small handful for the final garnish to ensure they stay as crunchy as possible.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to chill thoroughly.
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11
When ready to serve, check the consistency. If the salad has absorbed too much dressing, fold in the remaining reserved dressing.
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12
Arrange a bed of Bibb lettuce leaves on a large platter or individual chilled plates.
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13
Mound the salad into the center of the lettuce leaves.
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14
Top with the reserved toasted walnuts and a sprinkle of fresh chopped parsley for a pop of color.
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15
Serve immediately while crisp and cold.
💡 Chef's Tips
To prevent the salad from becoming watery, ensure your grapes and celery are completely dry after washing before adding them to the bowl. If you prefer a dairy-free version, swap the Greek yogurt for additional mayonnaise or a plant-based yogurt alternative. Toast your walnuts carefully; they can go from golden to burnt in seconds, so stay close to the stove. For the best texture, use a mix of apple varieties—the Granny Smith provides the tartness while the Honeycrisp provides the juice and sweetness. Don't skip the white pepper; it provides the classic 'hotel' flavor profile without the black specks of traditional pepper.
🍽️ Serving Suggestions
Pair this salad with a crisp Glass of Chardonnay or a sparkling dry cider to complement the apple notes. Serve alongside roasted chicken or a pan-seared salmon fillet for a complete, elegant lunch. This makes an excellent side dish for a holiday ham or a Sunday brunch spread. For a modern twist, serve the salad inside hollowed-out red apple 'bowls' for a dinner party starter. Accompany with gluten-free crackers or a toasted gluten-free baguette for added crunch.