📝 About This Recipe
Originally created in 1893 at New York’s iconic Waldorf-Astoria Hotel, this elegant salad remains a quintessential masterpiece of American culinary history. It features a sophisticated balance of tart Granny Smith apples, crunchy celery, and juicy grapes, all enveloped in a velvety, citrus-kissed dressing. This modern rendition elevates the classic with toasted honey-glazed walnuts and a hint of fresh tarragon for a refreshing finish that is both nostalgic and contemporary.
🥗 Ingredients
The Fruit and Vegetable Base
- 2 large Granny Smith Apples (cored and cut into 1/2-inch cubes; leave skin on for color)
- 1 large Gala or Honeycrisp Apples (cored and cut into 1/2-inch cubes for sweetness)
- 1 1/2 cups Red Seedless Grapes (halved lengthwise)
- 3 pieces Celery Stalks (thinly sliced on a bias)
- 1 tablespoon Lemon Juice (freshly squeezed to toss with apples)
The Signature Dressing
- 1/2 cup Mayonnaise (high-quality, full-fat preferred)
- 1/4 cup Greek Yogurt (plain and unsweetened for a lighter tang)
- 1 teaspoon Honey (wildflower or clover)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/8 teaspoon White Pepper (freshly ground)
The Toasted Crunch & Garnish
- 1 cup Walnut Halves (roughly chopped)
- 1 tablespoon Unsalted Butter (for toasting)
- 1 tablespoon Granulated Sugar (to lightly caramelize the nuts)
- 1 head Bibb Lettuce or Butter Lettuce (leaves separated, washed, and dried for serving)
- 1 tablespoon Fresh Chives (snipped for garnish)
👨🍳 Instructions
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1
Begin by prepping the walnuts. In a small non-stick skillet over medium heat, melt the butter. Add the walnut halves and sprinkle with sugar. Stir constantly for 3-5 minutes until the nuts are fragrant and the sugar has melted into a golden glaze. Transfer to parchment paper to cool completely.
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2
While the nuts cool, prepare your apples. Dice the Granny Smith and Gala apples into uniform 1/2-inch cubes. Place them in a large mixing bowl and immediately toss with 1 tablespoon of fresh lemon juice to prevent oxidation and browning.
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3
Slice the celery stalks thinly on a diagonal for an elegant look. Add the celery and the halved red grapes to the bowl with the apples.
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4
In a separate medium-sized bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon zest, and chopped tarragon until smooth and creamy.
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5
Season the dressing with kosher salt and white pepper. Taste and adjust; the dressing should be tangy with a hint of herbal sweetness.
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6
Pour the dressing over the apple and grape mixture. Use a large rubber spatula to gently fold the ingredients together until every piece is evenly coated.
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7
Roughly chop the cooled, candied walnuts. Reserve a handful for garnish and fold the rest into the salad.
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8
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld and the celery to crisp up further.
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9
Prepare your serving platter or individual plates by lining them with the soft, ruffled leaves of Bibb lettuce to create a 'nest'.
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10
Give the salad one final gentle toss before serving. If the dressing has thickened too much, add a teaspoon of milk or water to loosen.
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11
Mound the salad into the center of the lettuce leaves. Sprinkle the reserved walnuts and snipped chives over the top for a professional, vibrant finish.
💡 Chef's Tips
Use a mix of tart and sweet apples to provide a more complex flavor profile than just using one variety. Do not skip the lemon juice bath for the apples; it keeps the salad looking bright and fresh for hours. If you prefer a lighter version, you can substitute half the mayonnaise with more Greek yogurt or even sour cream. Toast the walnuts just before they start to smell very strong; they can go from perfectly toasted to burnt in seconds. For the best texture, serve the salad within 2-3 hours of making, as the apples will eventually release moisture and thin the dressing.
🍽️ Serving Suggestions
Serve alongside roasted chicken or a honey-glazed ham for a classic Sunday luncheon. Pair with a crisp, chilled glass of Riesling or a sparkling cider to complement the fruit notes. This salad makes an excellent filling for a buttery croissant sandwich the next day. Serve in chilled crystal bowls for a formal dinner party appetizer. Accompany with a side of sharp cheddar cheese slices for a delightful sweet-and-savory contrast.