An American classic, the Waldorf salad is a blend of crisp, crunchy and creamy elements
A good Waldorf is all about balance. There’s a kind of luxuriousness here, but the magic of the Waldorf lies in the chemistry of its ingredients.
There’s a good reason Homer Simpsons’ joke “you don’t make friends with salad” entered the popular vernacular. We tend to perceive salads as a side dish, or a restrained, health-conscious choice of main that lacks the universal appeal of a grilled steak or a pizza. But there are some remarkable salads that beg to differ.
The Waldorf salad has a certain elegant nostalgia; something a distant great aunt might serve in a crystal bowl while recounting stories of the Gilded Age. Born at the Waldorf-Astoria Hotel in New York, it is both opulent and comforting, marrying crisp apples, grapes, celery, and walnuts in a creamy dressing. A good Waldorf is all about balance. There’s a kind of luxuriousness here, but the magic of the Waldorf lies in the chemistry of its ingredients.
While celery is disliked by many and often relegated to a stock or soup, here it takes centre stage, its mineral freshness providing a refreshing snap amongst the creamy dressing. Crisp apples, perhaps a tart Granny Smith or a tangy Pink Lady, impart a sharp bite. Grapes lend a cheerful vibrancy to the bowl, the green sliced and the red roasted, adding a burst of sweetness. Toasting the walnuts releases their rich buttery oils, while bringing a satisfying crunch.
Try to my Nicoise salad recipe.
Waldorf Salad
Ingredients
- 1 apple, cored, and finely sliced
- 100g seedless red grapes
- 50g seedless green grapes, sliced
- 1 medium head celery
- 50g shelled walnuts
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 250ml grapeseed oil
- Zest and juice of ½ lemon
- 100g crème fraiche
- 1 tablespoon honey
- ½ bunch tarragon, chopped
- Sea salt
- Black pepper
Method
- Roast the red grapes at 180C for 8 to 10 minutes until they are on the verge of almost popping. Toast the walnuts in a dry frying pan until fragrant and then set aside to cool.
- Wash and peel the celery, reserving the leaves for garnish. Chop the celery – I like to cut the heart into thin batons and the stems into rounds for added texture. Crack the egg into a bowl, ensuring it is at room temperature, as this helps in emulsification. Remove 1 tablespoon of egg white and discard, before adding the mustard, ½ teaspoon of salt, and the white wine vinegar.
- Whisk together to combine and gradually, in a very slow and steady stream, begin pouring in the grapeseed oil. This step is crucial for proper emulsification, so take your time. As you pour the oil, you’ll notice the mixture starting to thicken. Continue mixing until all the oil is incorporated and the mayonnaise reaches a creamy consistency.
- Fold through the crème fraiche, honey, chopped tarragon, lemon juice and zest. Season with salt and black pepper to taste. In a large bowl, combine the apples, grapes, celery, and walnuts, retaining a handful for garnish.
- Pour the dressing over the salad mixture and gently toss until everything is well coated. Cover the salad and refrigerate for at least 20 minutes to allow the flavours to meld and to serve it chilled.
- Serve garnished with the remaining slices of apple, grapes, walnuts, and torn celery leaves.
Serves 4