Apple, Celeriac, and Walnut Salad

Salade Waldorf

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

While a Waldorf salad is decidedly American, it is still a useful model for what the French used to call “Salades Américaines”, made by combining various ingredients, often diced, in some kind of cold sauce. The salade américaine has since become more French than American.


  • 1 cup (¼ pound [125 g]) walnut halves, very coarsely chopped


Toast the walnuts for 10 to 15 minutes in a 350°F[175°C/gas mark 4] oven, until they smell nutty and turn slightly darker. Let cool.

Peel the apples and cut them in half vertically. Cut out the cores with a paring knife or melon baller and cut the apple halves into ¼-inch [.5 cm] cubes. Don’t worry if some of the cubes are irregular; this is inevitable unless you’re going to be rigidly