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Waldorf Salad Recipe From Waldorf Astoria

Get the Dish: Waldorf Salad


The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New York's legendary Waldorf Astoria Hotel, where it's still the most frequently requested recipe on the menu. We stopped in to the kitchen where it all began and saw firsthand how the original Waldorf salad is prepared. See how the salad's prepared — it's even lighter and more refreshing than you might think! — then get the recipe.

Waldorf Salad

The Waldorf Astoria New York Hotel

Waldorf Salad Recipe

Ingredients

  1. For candied walnuts:
  2. 2 cups raw walnut halves
  3. 1 egg white
  4. 1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
  5. 1 cup sugar
  1. For dressing:
  2. 1/2 cup plain yogurt
  3. 1/2 cup crème fraîche
  4. 3 teaspoons freshly squeezed lemon juice
  5. Freshly ground white pepper to taste
  6. 1/4 cup walnut oil
  7. 1 1/2 tablespoons minced black winter truffles (optional)
  1. For salad:
  2. 1/2 cup celery root (celeriac), peeled
  3. 2 large granny smith apples, unpeeled
  4. 2 large gala apples, unpeeled
  5. 1 dozen red grapes, halved lengthwise
  6. 1/2 cup microgreens or celery leaves

Directions

  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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