📝 About This Recipe
First created in 1893 at New York’s iconic Waldorf-Astoria Hotel, this salad is a masterclass in texture and balanced contrasts. Our version elevates the original with a blend of tart Granny Smith and sweet Honeycrisp apples, tossed in a velvety, lemon-kissed dressing and studded with buttery toasted walnuts. It is a timeless harmony of crisp pome fruits, earthy nuts, and refreshing celery that remains the gold standard of fruit-forward appetizers.
🥗 Ingredients
The Fruit Base
- 2 large Granny Smith Apple (cored and cut into 1/2 inch cubes; leave skin on for color)
- 1 large Honeycrisp Apple (cored and cut into 1/2 inch cubes)
- 1 1/2 cups Red Seedless Grapes (halved lengthwise)
- 1 tablespoon Lemon Juice (freshly squeezed to prevent browning)
The Crunch & Green
- 3 stalks Celery Stalks (thinly sliced on a bias)
- 1 cup Walnut Halves (toasted and roughly chopped)
- 1 head Bibb Lettuce or Butter Lettuce (leaves separated, washed, and dried for serving)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
The Signature Dressing
- 1/2 cup Mayonnaise (high-quality, full-fat preferred)
- 1/4 cup Plain Greek Yogurt (adds a pleasant tang and lightens the texture)
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by toasting the walnuts. Place the walnut halves in a dry skillet over medium heat, tossing frequently for 3-5 minutes until they are fragrant and slightly golden. Remove immediately from the pan to cool.
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2
Prepare a large mixing bowl. Dice the Granny Smith and Honeycrisp apples into uniform 1/2-inch cubes. Keep the skin on for a beautiful contrast of red and green.
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3
Immediately toss the diced apples with one tablespoon of fresh lemon juice. This adds a bright note and prevents the fruit from oxidizing and turning brown.
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4
Slice the celery stalks thinly on a slight diagonal (bias) to create elegant shapes. Add these to the bowl with the apples.
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5
Halve the red grapes lengthwise. If they are particularly large, you may quarter them. Add them to the fruit mixture.
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6
In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon zest, salt, and black pepper until the dressing is smooth and creamy.
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7
Pour the dressing over the apple and celery mixture. Use a large rubber spatula to gently fold the ingredients together until every piece is lightly and evenly coated.
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8
Roughly chop the cooled, toasted walnuts. Fold half of them into the salad, reserving the other half for a crunchy garnish.
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9
Add the chopped parsley to the bowl and give it one final, gentle toss.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld and the apples to become slightly softened by the dressing.
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11
When ready to serve, arrange the clean, dry Bibb lettuce leaves on a chilled platter or individual salad plates to create 'cups'.
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12
Spoon a generous portion of the Waldorf salad into the center of each lettuce leaf.
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13
Top with the remaining toasted walnuts and an extra crack of black pepper if desired. Serve immediately while crisp and cold.
💡 Chef's Tips
For the best texture, ensure your apples are very cold before dicing. Toasting the walnuts is essential; it releases the oils and provides a much deeper, woodsy flavor than raw nuts. If you prefer a lighter version, you can substitute the mayonnaise entirely with Greek yogurt, though the flavor will be tangier. Do not skip the lemon juice bath for the apples, as it keeps the salad looking vibrant and fresh for hours. Try adding a handful of raisins or dried cranberries for an extra layer of sweetness and chew.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a sparkling cider to complement the apple notes. Serve as a refreshing side dish alongside roasted chicken or a holiday glazed ham. For a light lunch, serve a larger portion topped with sliced grilled chicken breast. This salad makes an excellent accompaniment to a cheese board featuring sharp cheddar or creamy brie. Serve in chilled crystal bowls for a vintage, elegant dinner party aesthetic.