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Waldorf Salad

Waldorf Salad

The Waldorf Astoria New York Hotel


  1. For candied walnuts:
  1. 2 cups raw walnut halves
  1. 1 egg white
  1. 1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
  1. 1 cup sugar
    1. For dressing:
    1. 1/2 cup plain yogurt
    1. 1/2 cup crème fraîche
    1. 3 teaspoons freshly squeezed lemon juice
    1. Freshly ground white pepper to taste
    1. 1/4 cup walnut oil
    1. 1 1/2 tablespoons minced black winter truffles (optional)
      1. For salad:
      1. 1/2 cup celery root (celeriac), peeled
      1. 2 large granny smith apples, unpeeled
      1. 2 large gala apples, unpeeled
      1. 1 dozen red grapes, halved lengthwise
      1. 1/2 cup microgreens or celery leaves


  1. Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
  2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
  3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
  4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.
  5. Serves 8.

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