Waldorf Salad

Staff Writer
Waldorf Salad
Waldorf Salad
Waldorf Astoria New York

Waldorf Salad

Here is a reimagined version of the Waldorf salad as originally conceived here at the Waldorf Astoria New York. This is a bit lighter and healthier to fit the palate of a modern-day diner — a new spin for a new century.

8
Servings
311
Calories Per Serving
Deliver Ingredients

Ingredients

For the candied walnuts

  • 2 Cups raw walnut halves
  • 1 egg white
  • 1 Tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
  • 1 Cup sugar

For the dressing

  • 1/2 Cup crème fraîche
  • 1/2 Cup plain yogurt
  • 3 Teaspoons lemon juice
  • Freshly ground white pepper, to taste
  • 1 1/2 Tablespoon minced black winter truffles (optional)
  • 1/4 Cup walnut oil

For the salad

  • 1/2 Cup celery root, peeled
  • 2 large Granny Smith apples, unpeeled
  • 2 large Gala apples, unpeeled
  • 1/2 Cup microgreens or celery leaves, for garnish
  • 12 red grapes, halved lengthwise

Directions

For the candied walnuts

Preheat the oven to 350 degrees and line a nonstick baking sheet with parchment paper.

In a large bowl, combine the walnuts and egg white. Add the spice mixture and sugar and mix until evenly coated. Spread the walnuts into an even layer on the baking sheet and roast in the oven until browned, about 20 minutes.

For the dressing

In a medium-sized bowl, combine the crème fraîche with the yogurt and whisk in the lemon juice, white pepper, to taste, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.

For the salad

Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-sized strips, being careful to avoid the seeds in the cores of the apples. Transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.

Divide the salad between chilled serving plates. Garnish with microgreens or celery leaves. Scatter alternating grape halves and candied walnut halves on the plates.

Waldorf Salad Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Waldorf Salad Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
15g
23%
Sugar
38g
N/A
Saturated Fat
3g
15%
Cholesterol
9mg
3%
Protein
3g
6%
Carbs
44g
15%
Vitamin A
32µg
4%
Vitamin B6
0.1mg
6%
Vitamin C
2mg
4%
Vitamin E
0.4mg
1.9%
Vitamin K
9µg
11%
Calcium
61mg
6%
Fiber
4g
14%
Folate (food)
13µg
N/A
Folate equivalent (total)
10µg
3%
Iron
0.6mg
3.4%
Magnesium
25mg
6%
Monounsaturated
3g
N/A
Niacin (B3)
0.3mg
1.7%
Phosphorus
83mg
12%
Polyunsaturated
8g
N/A
Potassium
254mg
7%
Riboflavin (B2)
0.1mg
6.9%
Sodium
31mg
1%
Sugars, added
25g
N/A
Zinc
0.5mg
3.2%

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