Waldorf salad

  • 4 Servings
  • 30mPrep Time
  • 40mCook Time
  • 70mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : apples
  • Chef : Francis Brennan

A salad of fresh raw apples, celery and walnuts, traditionally dressed with mayonnaise and served over lettuce. Because it is so simple, it pays to use the best ingredients.



Candied walnuts:

  • 1/4 cup sugar
  • 1/4 cup water
  • Salt and ground red pepper to taste
  • 2 ounces walnuts

Yogurt dressing:

  • 1 egg yolk, beaten
  • 1/4 cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 1/4 cup grapeseed oil
  • Salt and pepper to taste


  • 1 celery root
  • 4 apples in different varieties, preferably heirloom
  • 1 celery heart
  • Bibb lettuce leaves
  • Small bunch of seedless red grapes, cut in half
  • Watercress for garnish



Candy the walnuts: Combine the sugar and water in a saucepan and boil till the sugar has dissolved. Season with salt and red pepper. Steep the walnuts in the syrup for 20 minutes.

Meanwhile, preheat the oven to 250 degrees. Drain the nuts and place on a baking sheet and bake 35 minutes. Let cool and store airtight.

Make the dressing: Whisk together the egg yolk, yogurt, mustard, lemon juice and vinegar in a medium bowl. Slowly add the oil, whisking constantly, till emulsified. Season with salt and pepper. Cover and refrigerate.

Prepare the salad: Peel the celery root and cut into 3-inch fine matchsticks. Cut the apple sides off the core. Cut the apple sides into 1/4-inch lengthwise slices. Slice the celery heart as thin as possible. Keep in ice water until ready to use, then drain and pat dry.

Arrange the lettuce leaves in a bowl or plate. Combine the celery root, apples and celery heart in a bowl and toss with the dressing; place into the center of the lettuce leaves. Garnish with the candied walnuts, halved grapes, and watercress.