📝 About This Recipe
Born in the late 19th century at New York's Waldorf-Astoria Hotel, this iconic salad has evolved from a simple fruit dish into a sophisticated, textural masterpiece. This version elevates the classic with honey-roasted walnuts and a vibrant citrus-yogurt dressing, balancing the sweetness of crisp apples with the savory crunch of celery. It is a refreshing yet substantial lunch that perfectly captures the elegance of Manhattan's culinary history.
🥗 Ingredients
The Candied Walnuts
- 1 cup Walnut halves (raw and unsalted)
- 2 tablespoons Honey (wildflower or clover)
- 1/4 teaspoon Sea salt (fine grain)
- 1 pinch Cayenne pepper (for a subtle heat)
The Signature Dressing
- 1/2 cup Mayonnaise (high-quality, full-fat)
- 1/4 cup Greek yogurt (plain, for tanginess)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 1/2 teaspoon Black pepper (freshly cracked)
The Salad Base
- 2 large Gala or Honeycrisp apples (firm and sweet)
- 1 large Granny Smith apple (for tart contrast)
- 3 pieces Celery stalks (thinly sliced on a bias)
- 1 1/2 cups Red grapes (seedless, halved lengthwise)
- 2 heads Bibb or Butter lettuce (washed and leaves separated)
- 1/4 cup Flat-leaf parsley (roughly chopped)
- 2 cups Chicken breast (cooked and shredded (optional for entrée))
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
-
2
In a small bowl, toss the walnut halves with 2 tablespoons of honey, sea salt, and a pinch of cayenne until evenly coated.
-
3
Spread the walnuts in a single layer on the baking sheet and roast for 8-10 minutes until golden and fragrant. Set aside to cool completely; they will crisp up as they cool.
-
4
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, 1 teaspoon of honey, and cracked black pepper until the dressing is smooth and emulsified.
-
5
Prepare the celery by slicing it thinly on a sharp diagonal to create elegant, elongated pieces. Add these to the dressing bowl.
-
6
Slice the grapes in half lengthwise. If they are particularly large, quarter them. Add them to the bowl.
-
7
Core the apples but leave the skin on for color and fiber. Cut them into 1/2-inch bite-sized cubes. Immediately toss them into the dressing to prevent oxidation (browning).
-
8
If using shredded chicken for a more filling lunch entrée, fold it gently into the apple and celery mixture now.
-
9
Add the chopped parsley and half of the cooled candied walnuts to the bowl, folding gently with a spatula to ensure everything is coated but not crushed.
-
10
Taste a piece of apple and celery; add a pinch more salt or a squeeze of lemon if the flavors need brightening.
-
11
Arrange a bed of Bibb lettuce leaves on four individual plates or one large serving platter.
-
12
Mound the salad mixture generously into the center of the lettuce cups.
-
13
Top with the remaining candied walnuts and an extra sprinkle of fresh parsley for a beautiful, professional finish.
💡 Chef's Tips
Use a mix of red and green apples to provide a beautiful visual contrast and a balance of sweet and tart flavors. Do not peel the apples; the vibrant skin is a hallmark of a traditional Waldorf and provides essential texture. If making ahead, keep the walnuts separate and add them just before serving to maintain their crunch. For an extra-creamy dressing, let the salad chill in the refrigerator for 30 minutes before serving to let the flavors marry. Substitute the mayonnaise with more Greek yogurt or mashed avocado for a lighter, modern twist.
🍽️ Serving Suggestions
Pair with a chilled glass of crisp Sauvignon Blanc or a dry sparkling cider. Serve alongside a warm, crusty baguette with salted butter. A light vegetable consommé makes for an excellent starter to this salad. For a brunch setting, serve with a side of smoked salmon tartines. Finish the meal with a light lemon sorbet to cleanse the palate.