Waldorf Salad By Lidey Heuck Published Jan. 25, 2024
Waldorf Salad Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Total Time 25 minutes Prep Time 10 minutes
Crunchy, creamy, sweet and sour, this classic salad has only slightly evolved from the original recipe that was first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise — and this one closely mirrors that version. Besides the three staples, walnuts and grapes provide additional texture, and a splash of lemon juice brightens up the creamy dressing. Feel free to improvise, adding other crunchy ingredients like chopped raw broccoli, sunflower seeds, raisins or sliced pitted dates. This salad can be made a few hours in advance and stored in the refrigerator before serving. Serve as a side salad, or add cooked chicken to the mix for a satisfying lunch.
INGREDIENTS Yield: 4 servings ?cup mayonnaise 1tablespoon lemon juice 1teaspoon honey ½teaspoon kosher salt (such as Diamond Crystal) ¼teaspoon black pepper, plus more for serving 2crisp red or green apples, such as Granny Smith or Fuji, or one of each 1cup seedless red grapes, halved 1cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving 1cup walnuts or pecans, toasted (see Tip) 3tablespoons chopped fresh parsley, plus more for serving
PREPARATION Step 1 In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper.
Step 2 Core and dice the apples into ¾-inch cubes. Place in a large bowl, along with the grapes, celery, nuts and parsley.
Step 3 Pour the dressing over the salad and toss well. Garnish with parsley and celery leaves, if using, along with a pinch of black pepper. Store, covered, in the refrigerator for up to 24 hours.
TIP To toast the walnuts or pecans, heat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 8 to 10 minutes, until toasted. Set aside until cool, then coarsely chop.
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