Waldorf Hotel's Waldorf Salad is a modern American recipe for a classic salad of apples, celery and greens in a mayonnaise and yoghurt dressing flavoured with mustard garnished with toasted walnuts. The full recipe is presented here and I hope you enjoy this classic American version of: Waldorf Hotel's Waldorf Salad.
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This is the recipe for the original and classic Waldorf salad as served by the Waldorf Hotel.
Ingredients:
140g walnut halves
120ml mayonnaise
60ml plain yoghurt
1 tsp prepared mustard (Dijon ordinarily, but you can use hotter if you wish)
pinch of mustard powder
juice of 1/2 lemon
5 tart apples, peeled, cored and diced (about 300g)
200g diced celery (use only the inner ribs) [reserve the celery leaves]
salt and freshly-ground black pepper, to taste
2 bunches tender greens (eg rocket, baby kale, crisp lettuce, baby spinach, pepper cress etc), washed and dried
2 tbsp olive oil
1 tbsp fresh lemon juice
Method:
Spread the walnuts on a baking tray and toast in an oven pre-heated to 160°C for about 4 minutes, or until aromatic and lightly toasted. Remove from the oven and set aside to cool.
Combine the mayonnaise, yoghurt, both mustards, and the lemon juice in a large bowl. Fold in the apples and diced celery and season with salt and pepper.
Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, and toss well. Divide the greens among four plates. Spoon the apple mixture onto the greens and sprinkle with the toasted walnuts and reserved celery leaves.