Classic Waldorf Salad
The Classic Waldorf Salad, a culinary icon originating from the illustrious Waldorf Astoria Hotel in New York City, is a harmonious blend of crisp, crunchy apples and celery, balanced with the nutty richness of walnuts and the creamy, tangy dressing. Its simplicity is deceptive, as each bite reveals a symphony of flavors that has tantalized taste buds since it was first served in the late 19th century.
Equipment
- Large mixing bowl
- Small mixing bowl
- Chef's Knife
- Cutting board
- Dry skillet (for toasting walnuts)
- Silicone spatula or large spoon
Ingredients
- 2 large apples cored and chopped, about 2 cups / 300g; preferably a mix of tart Granny Smith and sweet Gala
- 1 cup celery thinly sliced, about 120g
- ½ cup walnuts lightly toasted and coarsely chopped, 60g
- ½ cup grapes halved, red or green, 75g
- ½ cup mayonnaise 115g
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer immediately to a plate and let cool completely — at least 10 minutes.1/2 cup walnuts
- In a large mixing bowl, toss the chopped apples with the lemon juice to prevent browning. Add the sliced celery, halved grapes, and cooled toasted walnuts.2 large apples, 1 cup celery, 1/2 cup grapes, 1/2 cup walnuts, 1 tablespoon lemon juice
- In a small bowl, whisk together the mayonnaise, salt, and freshly ground black pepper until smooth.1/2 cup mayonnaise, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
- Gently fold the dressing into the apple mixture until everything is evenly coated. Take care not to over-mix — you want each ingredient to keep its shape and texture. Serve immediately or refrigerate for up to 2 hours.
Notes
Storage: Dressed salad keeps in the fridge for up to 2 hours before apples soften and dressing pools. Do not freeze.
Make-Ahead: Prep all components up to 1 day ahead — toss apples with lemon juice to prevent browning, store celery, grapes, walnuts, and dressing separately. Assemble just before serving.
Substitutions: Swap half the mayo for Greek yogurt for a lighter version. Honeycrisp, Fuji, or Braeburn apples work if you don't have Granny Smith or Gala. Pecans can replace walnuts.
Pro Tip: Toast walnuts in a dry skillet over medium heat for 4-5 minutes, shaking often, until fragrant. Spread on a plate immediately — they'll continue toasting from residual heat if left in the pan.
Serving Suggestion: Spoon the salad onto butter lettuce cups or a bed of mixed greens for an elegant presentation.
Nutrition
Serving: 1servingCalories: 362kcalCarbohydrates: 22gProtein: 3gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 20gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 12mgSodium: 345mgPotassium: 297mgFiber: 4gSugar: 15gVitamin A: 208IUVitamin C: 8mgCalcium: 36mgIron: 1mg
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