The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New York's legendary Waldorf Astoria Hotel, where it's still the most frequently requested recipe on the menu. We stopped in to the kitchen where it all began and saw firsthand how the original Waldorf salad is prepared. See how the salad's prepared — it's even lighter and more refreshing than you might think! — then get the recipe.
The Waldorf Astoria New York Hotel Ingredients For 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 dressing: 1/2 cup plain yogurt 1/2 cup crème fraîche 3 teaspoons freshly squeezed lemon juice Freshly ground white pepper to taste 1/4 cup walnut oil 1 1/2 tablespoons minced black winter truffles (optional) For salad: 1/2 cup celery root (celeriac), peeled 2 large granny smith apples, unpeeled 2 large gala apples, unpeeled 1 dozen red grapes, halved lengthwise 1/2 cup microgreens or celery leaves
Directions Serves 8.Waldorf Salad
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