Waldorf Salad

Ingredients

• 2tart apples, with skin, diced or thinly sliced
• 1 tablespoonbrown sugar
• 3 teaspoonslemon juice
• 2 stalkscelery, cut into brunoise
• 340 g (12 oz)red grapes, halved
• 170 g (6 oz)toasted walnut kernels, or pecans, halved
• 120 ml (½ cup)whipping cream
• 4 tablespoonsmayonnaise
• 1 tablespoonapple cider vinegar
• ½ teaspoonfine salt
• to tastefreshly ground black pepper
• to tastechopped parsley or chives, for decoration
• optionallettuce leaves

Instructions

1. 1

   Coat the apples

   Put the apple pieces in a salad bowl. Sprinkle with the brown sugar and lemon juice, then stir until coated to help prevent the apples from darkening.

2. 2

   Add the fruit

   Add the celery, halved grapes, walnuts and apple cider vinegar to the bowl.

3. 3

   Whip the cream

   In a large bowl, whip the cream until it forms peaks, then gently stir in the mayonnaise.

4. 4

   Mix and season

   Add the cream mixture to the apple mixture and season with the salt and freshly ground black pepper.

5. 5

   Check the seasoning

   Taste the salad and adjust the seasoning.

6. 6

   Chill the salad

   Refrigerate the salad for at least 1 hour before serving.

7. 7

   Garnish and serve

   Sprinkle with parsley or chives. Serve on its own or on a bed of lettuce leaves.

What is Waldorf salad?

Waldorf salad is an American combination of apple, celery, walnuts, grapes and a creamy dressing. It is associated with the Waldorf Hotel in New York, where the dish was created.

This version pairs sweet grapes and tart apple with crisp celery and toasted nuts. Whipped cream folded with mayonnaise makes a light, soft dressing that coats the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 1g protein, 26g carbs, 17g fat.

The apples and grapes provide most of the carbohydrates, while the walnuts, cream and mayonnaise contribute much of the fat. The walnuts also add some protein. Serve a portion with extra lettuce or other salad vegetables for a more substantial plate.

Choose fruit with contrast

Apples: Tart varieties balance the sweetness of the grapes and brown sugar. Leave the skin on for colour and a little extra bite.

Grapes: Halve them so they are easier to eat and their juice can mingle with the dressing.

Keep the apple fresh

Lemon juice: Toss it with the apple pieces as soon as they are cut. The juice helps limit browning while adding a bright note.

Celery: Cutting it into small, even pieces spreads its crisp texture through the salad without overwhelming each mouthful.

Fold the dressing gently

Whipped cream: Beat it until peaks form, then fold in the mayonnaise gently to retain some of its airy texture.

Seasoning: Salt and freshly ground pepper sharpen the creamy dressing. Taste after mixing, since the fruit and nuts affect the overall balance.

Chill before serving

Resting time: Refrigerate the finished salad for at least 1 hour, as the method directs. This gives the flavours time to come together and keeps the salad cool.

Texture: For the best contrast, serve it while the celery and walnuts still have some crunch.

Serve it simply

Lettuce: Spoon the salad onto lettuce leaves for a fresh, crisp base, or serve it directly from a bowl.

Garnish: Finish with chopped parsley or chives just before serving for a fresh herbal touch.

Recipe notes & tips

• Cut the apples just before mixing them with the lemon juice.
• Halve the grapes so they mix more evenly through the salad.
• Let the whipped cream form peaks before adding the mayonnaise.
• Fold the dressing in gently rather than stirring vigorously.
• Taste the salad after chilling and adjust the seasoning if needed.

Variations

• Use pecans: Replace the walnuts with the same amount of halved pecans.
• Add extra herbs: Choose parsley or chives according to the flavour you prefer.
• Make it sharper: Add a little more lemon juice to the apples to brighten the flavour.
• Serve on lettuce: Arrange the salad on lettuce leaves for a crisp base.
• Change the cut: Slice the apples thinly instead of dicing them.

Common mistakes to avoid

• Leaving apples exposed: Toss them promptly with lemon juice to help slow browning.
• Overwhipping the cream: Stop once peaks form so it can be folded smoothly with the mayonnaise.
• Mixing too roughly: Fold in the dressing gently to keep the ingredients intact.
• Skipping the taste check: Taste after combining and adjust the salt and pepper.
• Serving it straight away: Chill for at least 1 hour as directed before serving.

How to store

Keep leftovers covered in the refrigerator and eat them within 1 day for the best texture. Stir gently before serving; the salad is best served chilled and is not suited to reheating.

Frequently asked questions