Waldorf Salad
Waldorf Salad is an easy classic.
At its simplest, just crunchy apples and celery in a mayonnaise dressing, these days it usually includes walnuts too.
In my version there’s also plump raisins (substitute halved grapes if you prefer) and a dressing that’s lightened with natural yogurt.
Eaten on its own as a quick lunch, perhaps on a bed of leaves, or as a side dish, Waldorf Salad is a must in your recipe repertoire.
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WALDORF SALAD
Waldorf Salad, named after the New York hotel where it was invented, has been around since the nineteenth century.
It’s widely accepted that the salad was invented by Oscar Tschirky: the Waldorf’s maître d’hôtel from 1893 to 1943.
The original recipe, published in The Cook Book by “Oscar” of the Waldorf, contained just apples, celery and mayonnaise. No one knows who decided to include walnuts, but they appear to have been a common addition since at least the 1920s.
Most versions seem to include grapes – see the rather adamant American guest in the ‘Waldorf Salad’ episode of Fawlty Towers.
One of the things I love about this simple salad is its crunchiness. As with cabbage-based coleslaws, it will come to no harm made ahead of time, retaining its satisfying crispy bite for several hours.
The combination of sweet apple, slightly salty celery, and earthy walnuts, all in a lightly creamy dressing is perfect too.
As we’ll see, my version skips the grapes and substitutes plumped up raisins. Not because I don’t like grapes. But using raisins means the ingredients are ones always in my cupboards and fridge.
MY WALDORF SALAD
At the heart of Waldorf Salad are crunchy apples. I see some recipes that specify green apples, other red ones.
But I don’t think it really matters and just use what I have. So long as they’re crisp rather than mealy, they’ll be fine.
It’s up to you how you cut up your apples. Traditionally, they’re cut into small or chunky dice. But you can cut them into half-moons or matchsticks if you prefer. I leave the skin on.
I’m sure you know that apples can turn an unattractive brown colour once cut. So, toss the pieces in a squeeze of lemon straight away.
I like a reasonable amount of celery in my salad. To serve four people, I find that five big sticks plus three medium apples are the right balance.
But I can’t abide stringy celery, so run a potato peeler all over it before slicing.
It’s worth taking a couple of minutes to toast the walnuts. This greatly enhances their earthy, nutty flavour.
As I suggest in the recipe card at the end, you can include halved grapes in the salad.
But if, as I do, you want to use raisins, they’re best soaked in boiling water to plump up. This doesn’t take long. Just do that first then get on with preparing everything else.
Because I always like a bit of greenery in my salads, I add a few fresh herbs.
I think chives are the nicest for Waldorf Salad, but I’ll throw in some parsley if I don’t have chives.
THE DRESSING
Traditionally, the dressing for a Waldorf is just mayonnaise. But I find mayo on its own too cloying in a salad.
So, as in my coleslaw salad and potato salad, I lighten it with yogurt.
In this case I use two parts mayo to three parts thick yogurt.
Enhancing the freshness is a good squeeze of lemon. A generous grind of black pepper is good but add only a little salt to begin with.
Whisk everything to a creamy delight, have a taste and see if you want more lemon, salt and/or pepper.
Then toss the dressing thoroughly through the salad.
SERVING WALDORF SALAD
Technically, your Waldorf Salad is now ready to eat.
I think it works great as a side to other dishes such as fish, meat, or veggie alternatives.
But it’s also good for a light meal on its own. In that case, I serve it in individual bowls lined with lettuce or greens such as watercress, rocket, spinach, or kale.
Crunchy and satisfying, you can make the salad more substantial by adding diced chicken breast or cubes of cheese – blue cheese is especially good, I think.
Other variations on the basic recipe include:
- Add 1 tsp of mustard to the dressing
- Replace the yogurt with whipped cream or creme fraiche
- Intensify the celery flavour by adding 1 tsp of celery seed to the salad
- Drizzle over a little walnut oil just before serving
Waldorf Salad, with all its crunchy elements, is a convenient make-ahead dish.
I think it’s fine in the fridge for up to 24 hours. Assuming the weather isn’t too hot, then I’d bring it out 15 – 25 minutes before you want to eat to take the chill off.
Rich in fruit and vegetables, with nutritious walnuts and a modern, lighter dressing, I think Waldorf Salad deserves greater popularity in Britain.
We took the Dutch-originating coleslaw to our hearts, so why not the Waldorf?
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Waldorf Salad
A classic, simple salad of apple, celery and walnuts plus optional raisins in a mayonnaise dressing lightened with natural yogurt.
Serve on its own as a light meal or eat as a side dish.
Also good with diced cold chicken or cubes of cheese tossed in: see Recipe Notes for more suggested variations.
Ingredients
For the dressing
- 3 rounded tbsp natural yogurt
- 2 rounded tbsp mayonnaise
- ½ lemon juice only
- salt and black pepper
For the salad
- 80 g raisins can be replaced with halved grapes
- 100 g walnut halves or pieces
- 3 apples
- ½ lemon juice only
- 5 sticks celery
- 1 tbsp chopped chives or parsley
- lettuce leaves optional
Instructions
-
Make the dressing
Whisk together the mayonnaise and yogurt in a medium sized bowl or jug.
Season to taste with lemon juice plus a little salt and a good grind of pepper.
-
Put the raisins in a heatproof bowl and pour over boiling water from a kettle.
Leave to soak while you prepare the rest of the salad.
-
Put a frying pan over medium-high heat and add the walnuts.
Stir and turn the nuts until lightly toasted then take off the heat (2-3 min).
-
Leaving the peel on and discarding the cores, cut the apples into either thin matchsticks, half-moons or small chunks.
Put the apple pieces into a large bowl, squeeze over the lemon and toss well to prevent browning.
Use a potato peeler to remove any stringy bits from the celery then slice it thinly.
Add the celery to the apples along with the walnuts.
Drain the raisins and pat dry on kitchen paper. Add them to the bowl along with the herb if using and toss all the ingredients together.
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Pour the dressing over the salad and toss well.
Taste and add more seasoning if needed.
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If including the optional lettuce, use it to line a serving bowl or individual bowls, then pile the Waldorf Salad on top.
Best served straight away or can be stored in the fridge (without the leaves) for up to 24 hours.
Recipe Notes
Possible variations to Waldorf Salad
- add 1 tsp mustard to the dressing.
- replace the yogurt with whipped cream or creme fraiche.
- stir 1 tsp celery seed into the salad to intensify the celery flavour.
- to eat as a substantial main course, add diced cooked chicken breast or cubes of cheese.
- replace the lettuce with watercress, rocket, spinach, or shredded kale.
- drizzle a little walnut oil over each portion just before serving.
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