Waldorf Salad

Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This salad of apple and celery, now a classic, was created in the late 1890s by Oscar Tschirky, the maître d’hôtel at the Waldorf Astoria in New York.



  • 60 ml (2 fl oz/¼ cup) water
  • 55 g (2 oz/¼ cup) caster (superfine) sugar
  • 125 g ( oz/ cups) pecans
  • 200 g (7 oz) celeriac
  • 2 granny smith apples (about 300 g/10½ oz), cored, not peeled


  • 80 g ( oz) lemon mayonnaise
  • 95 g ( oz/ cup) natural yoghurt
  • 1 teaspoon honey
  • 1 pinch salt + 1 turn of the pepper mill
  • 2 teaspoons snipped chives


The Salad

Place the water, sugar and whole pecans in a saucepan, bring to a simmer over medium heat and cook for about 8–10 minutes. The syrup takes on a light colour and when the pecans are well coated, empty the contents of the saucepan onto a wire rack placed over a tray. Separate the pecans with a spatula so you don’t burn yourself. Allow to cool. Cut the celeriac and apples into matchsticks using a knife or a food processor. Place them in a bowl of cold water.

The Dressing

Combine all of the ingredients except the chives in a salad bowl.

Assembling and Serving

Drain the celeriac and apples and dry them well with paper towels or a clean tea towel (dish towel). Combine them with the dressing. Add the chives and refrigerate. At serving time, add the caramelised pecans.