The Waldorf salad was created in 1896 at the Waldorf-Astoria in New York by maitre d' Oscar Tschirky. Originally it only had apple, celery and mayonnaise; The nuts and grapes were added later. It is a timeless classic of American haute cuisine that continues to triumph in modern versions.
international
Waldorf salad
Classic Waldorf salad with apple, celery, walnuts and yogurt cream.
- USA
- Salad
- Vegetarian
- Light
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 245 kcal
- Protein 6 g
- Fiber 4 g
- Carbohydrates 28 g
- Fat 14 g
- Sodium 180 mg
Story behind the dish
Preparation
Waldorf salad is an American preparation with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 green apples.
- Have ready: 3 stalks of celery.
- Have ready: 100 g of toasted walnuts.
- Have ready: 200 g of seedless grapes.
- Have ready: 150 ml of natural Greek yogurt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel and cut the apples into cubes; Sprinkle with lemon to avoid…
Peel and cut the apples into cubes; Sprinkle with lemon to avoid oxidation.
-
Chop the celery into thin slices and the grapes in half
Chop the celery into thin slices and the grapes in half.
-
Mix yogurt
Mix yogurt, mayonnaise, honey, salt and white pepper until you obtain a smooth cream. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Add apple
Add apple, celery, grapes and walnuts; wrap without crushing.
-
Refrigerate for 20 minutes so that the flavors integrate.
Refrigerate for 20 minutes so that the flavors integrate.
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Serve on crisp iceberg lettuce leaves
Serve on crisp iceberg lettuce leaves.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan version with aquafaba mayonnaise instead of yogurt.
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