Waldorf Salad with Spicy Candied Walnuts

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is not the salad that was created more than a hundred twenty years ago in New York at the Waldorf Astoria. This is the one that was created three years ago in New York at BarBacon. I added ripe pears and candied walnuts for extra sweetness and texture, mustard greens and radicchio for a touch of bitterness, and buttermilk for tang. This salad is like the city it was created in: a melting pot of flavors and textures.


  • 2 ounces (55 g) baby mustard greens
  • 1 head radicchio, leaves separated and torn
  • 2 Gala apples, diced
  • 2 ripe Bosc pears, diced
  • 2 small ribs celery, with leaves, thinly sliced crosswise
  • Tarragon Buttermilk Dressing
  • 12 thin slices bacon, cooked until crisp and crumbled
  • ½ recipe Spicy Candied Walnuts


In a large bowl, combine the mustard greens, radicchio, apples, pears, and celery (with the celery leaves). Add about half of the dressing and mix to coat well.

Divide the salad among serving plates and drizzle with more dressing, if desired. Top with the bacon and walnuts and serve immediately.