Waldorf Salad

Waldorf Salad
3 from 3 ratings
This Waldorf salad recipe includes the classic ingredients apple and celery, as well as a host of other tempting goodies, like currants, walnuts and grapes. It's lightly tossed with a piquant homemade mayonnaise dressing that's flavored with a touch of curry powder.This recipe is by Marcy Goldman-Posluns and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Waldorf Salad recipe - The Daily Meal
Total time: 25 minutes
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 1/4 teaspoon dijon-style mustard
  • 1/8 teaspoon curry powder
  • 3/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup salad oil
  • 3/4 cup safflower oil
  • 1/4 cup whipping cream, whipped
  • 2 medium red delicious apples, unpeeled, cored, cut into 1/2-inch pieces
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon orange juice
  • 4 medium celery ribs, diced into 1/2-inch pieces
  • 2 tablespoon currants
  • 1 1/2 cups coarsely chopped walnuts
  • 2 small heads bibb or boston lettuce
  • 1 tablespoon julienned orange rind
  • grapes, for garnish
  1. In the bowl of a food processor or blender, combine 1 room-temperature egg, 1 room-temperature egg yolk, 1/4 teaspoon Dijon-style mustard, 1/8 teaspoon curry powder, 3/4 teaspoon salt and 1 tablespoon fresh lemon juice. Process about 10 seconds.
  2. With machine running, slowly add 1/4 cup salad oil and 3/4 cup safflower oil, drizzling in a thin stream until oil is incorporated and mayonnaise is smooth. Fold 1/4 cup whipped cream into mayonnaise and cover and refrigerate. (Can be stored up to 3 days.)
  3. In a large bowl, toss 2 medium diced Red Delicious apples with 1 tablespoon lemon juice and 1 tablespoon orange juice. Add 4 medium celery ribs (diced into 1/2-inch pieces), 2 tablespoons currants and 1 1/2 cups coarsely chopped walnuts. Toss with the mayonnaise to combine.
  4. From 2 small heads Bibb or Boston lettuce, form the lettuce into ''cups'' arranged on individual serving plates. Fill with salad mixture. Garnish with 1 tablespoon julienned orange rind and fresh grapes.