Equipment
Ingredients
Dressing
- 60 g mayonnaise
- 15 ml lemon juice, freshly squeezed
- 5 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
Salad Base
- 300 g crisp apples, cored and diced
- 100 g celery stalks, finely sliced
- 150 g red seedless grapes, halved
- 50 g walnuts, roughly chopped
- 50 g butter lettuce, separated into leaves
Nutrition (per serving)
Method
Place the roughly chopped walnuts in a dry small skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant. Remove from heat and let cool completely.
In a large mixing bowl, whisk together the mayonnaise, freshly squeezed lemon juice, Dijon mustard, kosher salt, and black pepper until completely smooth.
Add the diced apples, sliced celery, and halved grapes to the bowl with the dressing. Toss gently but thoroughly to ensure all fruit is coated in the dressing.
Fold the cooled toasted walnuts into the salad mixture.
Cover the bowl tightly and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
To serve, arrange the butter lettuce leaves on individual plates or a serving platter and spoon the chilled Waldorf salad on top.
Chef's Notes
- Toasting the walnuts is a non-negotiable step; it releases their essential oils and removes the raw, slightly bitter skin flavor, dramatically elevating the salad.
- For a lighter variation, substitute half of the mayonnaise with plain Greek yogurt or sour cream. This adds a pleasant tanginess while reducing overall richness.
- Cut your celery and apples to roughly the same size as the halved grapes. Uniform knife cuts ensure a balanced texture and flavor in every single bite.
Storage
Refrigerator: 2 days — Apples may begin to soften and release water over time.
