Classic Waldorf Salad
Classic Waldorf salad the way the hotel intended it: two apple varieties for tart and sweet, halved red grapes, thin sliced inner celery and toasted walnuts, folded through a mayonnaise and sour cream dressing brightened with lemon and honey. Fifteen minutes of knife work and an hour in the refrigerator.
Ingredients
Dressing
- 1/3 cup (80 ml) mayonnaise full-fat preferred, but light can be used
- 1/3 cup (80 ml) sour cream or Greek yogurt either works
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) lemon juice fresh-squeezed
- 1/4 tsp (1.5 g) salt to taste
- 1/4 tsp (0.5 g) black pepper freshly ground, to taste
Salad
- 1 tart green apple such as Granny Smith, diced (peel on)
- 1 sweet red apple such as Honeycrisp, diced (peel on)
- 1 cup (150 g) red grapes halved, seedless
- 2 ribs celery thinly sliced, inner ribs
- 1/2 cup (60 g) toasted walnuts or pecans chopped, plus extra for garnish
- lettuce leaves for serving, optional
Equipment
- Mixing bowl
- Whisk
- Knife
- Cutting board
Instructions
Whisk the Dressing
- Make the dressing first: Whisk the mayonnaise, sour cream, honey, lemon juice, salt and black pepper in a small bowl until smooth. Taste it on its own; it should read slightly too sharp, because the fruit will sweeten it.
Prep the Fruit and Celery
- Dice the apples: Cut both apples into pieces about half an inch across with the skins left on, and tip them straight into a large mixing bowl.
- Acidulate straight away: Pour a little of the lemon juice over the apples and toss immediately, before you cut anything else. This is what keeps the flesh pale.
- Add the rest: Halve the grapes, slice the inner celery ribs thin on a slight angle, and add both to the bowl with the toasted walnuts.
Dress and Chill
- Pour the dressing over: Spoon the dressing over the whole bowl rather than in one place, so you need fewer turns to coat everything.
- Fold, do not stir: Lift from underneath with a spatula and rotate the bowl a quarter turn between lifts, until every piece carries a thin coat. Stirring breaks the apple and thins the dressing.
- Chill and serve: Cover and refrigerate at least 1 hour. Spoon onto lettuce leaves and scatter a few more toasted walnuts over the top just before it goes to the table.
Notes
Apples: use one tart variety and one sweet, crisp one. Granny Smith with Honeycrisp or Pink Lady is the pairing to beat. Leave the skins on for color and structure.
Make-ahead: best between 1 and 4 hours after dressing. For a full day ahead, keep the dressing, the sliced celery in cold water and the toasted walnuts separate, then cut the apples and combine an hour before serving.
Storage: covered in the refrigerator for 2 to 3 days. Stir before serving and drain off any liquid. It does not freeze.
Substitutions: Greek yogurt can replace the sour cream, or both dairy elements for a lighter bowl. Pecans work in place of walnuts, and toasted pumpkin seeds make it nut-free.
Doneness: every piece should carry a thin, even film of dressing with no pool at the bottom of the bowl.
Nutrition values are an estimate.
Nutrition
Calories: 280kcal | Carbohydrates: 32g | Protein: 3g | Fat: 17g | Saturated Fat: 2.5g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 315mg | Fiber: 4g | Sugar: 22g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg