Waldorf Salad
Ingredients
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- 3/4 cups walnuts
- 2 medium apples – cored and 0.5-inch diced
- 1 cups celery – thinly sliced
- 1 cups red seedless grapes – halved
- 1/2 cups mayonnaise
- 1 tablespoons lemon juice – freshly squeezed
- 1 teaspoons granulated sugar
- 1/4 teaspoons kosher salt
- 1/8 teaspoons black pepper – freshly ground
- flat-leaf parsley – chopped (for garnish)
- lettuce leaves – for serving
Instructions
1. Heat the oven to 350°F. Spread the walnuts on a small baking sheet and toast until fragrant and a shade darker, 6–8 minutes; cool completely, then coarsely chop.
2. In a large mixing bowl, whisk together the mayonnaise, lemon juice, granulated sugar, kosher salt, and black pepper until smooth.
3. Add the apples to the bowl and toss to coat thoroughly so they don’t brown.
4. Fold in the celery, red seedless grapes, and the cooled chopped nuts until everything is evenly coated.
5. Cover and chill 15–30 minutes, until the dressing lightly clings and flavors meld while the apples remain crisp.
6. Arrange the lettuce leaves on a platter, mound the salad on top, and finish with parsley. Serve cold.
Waldorf Salad is a cool, crunchy fruit-and-vegetable salad that balances sweet, tart, and savory notes. Crisp apples and celery provide snap, grapes add juiciness, and a creamy mayonnaise dressing ties it all together. Toasted walnuts bring gentle richness and a pleasant, nutty bite, while a hint of lemon keeps the flavors bright.
Created for elegant hotel dining, it remains a timeless American classic. The salad originated at New York’s Waldorf Astoria in the late 19th century, where it first featured apples, celery, and mayonnaise. Walnuts were added in the early 20th century and are now widely considered part of the standard. Traditionally served on lettuce leaves, the dish has inspired countless variations and remains a staple on both formal and casual menus.