Waldorf salad

Ingredients

• 16grapes, halved
• 50 gParmesan, grated
• 20 gwalnuts, toasted
• 150 gsugar
• 60 gblue cheese
• 300 mldouble cream
• 2celery sticks
• 75 gwhite wine vinegar
• 30 gwhite wine
• 30 gsugar
• 2 headsbaby gem lettuce, leaves separated
• 20 gwalnuts, toasted
• 1Granny Smith apple, diced

Instructions

1. 1

   Preheat dehydrator

   Set the dehydrator to 66°C.

2. 2

   Dry grapes and Parmesan

   Arrange the grapes on one dehydrator mat and spread the grated Parmesan on another. Put both trays in the dehydrator for 24 hours.

3. 3

   Make walnut caramel

   Heat the 150 g sugar in a saucepan until it reaches a light caramel, then stir in the walnuts. Transfer them to greaseproof paper and shape into a cylinder as they cool. Leave until set.

4. 4

   Prepare cheese cream

   Bring the double cream to the boil and reduce it by half. Whisk in the blue cheese until smooth, then set aside.

5. 5

   Pickle the celery

   Peel the celery and cut it into your chosen shape. Put the white wine vinegar, white wine and 30 g sugar in a pan and bring to the boil. Pour the hot mixture over the celery and leave it to cool.

6. 6

   Assemble the salad

   Coat the baby gem leaves in the blue cheese cream and arrange some on each plate. Add the toasted walnuts, diced apple, pickled celery, dehydrated grapes and Parmesan. Finish by grating the walnut caramel over the top with a microplane.

What is Waldorf salad?

Waldorf salad is a classic salad associated with New York’s Waldorf hotel, traditionally built around apple, celery and a creamy dressing. This version keeps those fresh, crunchy ingredients but adds blue cheese cream, pickled celery and dried grapes.

The combination works through contrast: crisp fruit and lettuce meet a rich dressing, while the Parmesan and walnut caramel add savoury and sweet crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 654 calories, 12g protein, 61g carbs, 40g fat.

The cream, cheeses and walnuts provide most of the fat, while the sugar, grapes and apple contribute much of the carbohydrate; the cheeses and walnuts also supply some protein. To balance the plate, serve a smaller salad portion alongside a lean protein and extra vegetables.

The grapes and Parmesan

Dehydrating: the grapes and grated Parmesan spend 24 hours in the dehydrator at 66°C, so this is the part to begin well ahead of serving. Keep them on separate mats as directed.

Texture: dried grapes become concentrated and chewy, while dried Parmesan adds a crisp, savoury finish. Let both cool before handling or adding them to the salad.

Blue cheese cream

Reducing: boiling the double cream and reducing it by half makes a thicker base that can coat the lettuce. Watch the pan closely as cream can rise quickly once it boils.

Whisking: add the blue cheese and whisk until smooth. Set the mixture aside before dressing the leaves so it is easier to handle and does not wilt them with excess heat.

Pickled celery

Cutting: peel the celery and shape it as you like, keeping the pieces manageable to eat alongside the lettuce and apple.

Cooling: bring the vinegar, wine and sugar to the boil, then pour it over the celery. Leave the celery in the liquid until cool so it takes on the sharp, sweet pickling flavour.

Walnut caramel

Caramelising: heat the sugar to a light caramel before adding the toasted walnuts. Caramel can become very hot, so handle the pan and mixture carefully.

Shaping: transfer the nuts to greaseproof paper and shape them into a cylinder while they are cooling but still pliable. Let the caramel set completely before grating it over the salad.

Assembling and serving

Dress lightly: mix the baby gem leaves through the blue cheese cream, then divide them between the plates. Add the apple and other toppings just before serving to keep the fresh ingredients crisp.

Pairing: serve as a starter or alongside simply cooked chicken or fish. The apple and pickled celery bring freshness that balances the creamy dressing and caramelised walnuts.

Recipe notes & tips

• Start the grapes and Parmesan 24 hours before you plan to serve the salad.
• Use separate dehydrator mats for the grapes and Parmesan.
• Cut the celery into pieces that are easy to eat with the lettuce.
• Whisk the blue cheese into the reduced cream until no lumps remain.
• Grate the set walnut caramel over the salad just before serving.
• Dress the lettuce shortly before plating to keep it from turning limp.

Variations

• Use pear: Swap the diced apple for diced pear for a softer fruit flavour.
• Change the leaves: Use another crisp lettuce if baby gem is unavailable.
• Adjust the cheese: Choose a milder blue cheese for a gentler, less pungent cream.
• Add citrus: Finish with a little finely grated lemon zest for a fresh aroma.
• Skip the caramel: Scatter the toasted walnuts over the salad without coating them in sugar.

Common mistakes to avoid

• Rushing the drying: The grapes and Parmesan need the full 24 hours stated in the method; allow time before serving.
• Overcooking the caramel: Take the sugar to a light caramel, not a dark one, so it does not turn bitter.
• Adding cheese too soon: Whisk the blue cheese into the cream after reducing it, rather than boiling the cheese mixture.
• Serving celery hot: Let the pickled celery cool before adding it to the salad.
• Dressing too early: Coat the lettuce shortly before serving to preserve its crisp texture.

How to store

Keep the prepared components covered and refrigerated separately, and assemble the salad just before serving. Use the cream and pickled celery within 2 days; store dried grapes, Parmesan and walnut caramel in airtight containers in a cool, dry place. Do not reheat the assembled salad.

Frequently asked questions