Waldorf Salad with Caramelised Nuts


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This simple salad has been a popular classic since the late 19th century. It was first served by what was then the Waldorf Hotel and is today the Hotel Waldorf Astoria on Park Avenue. If you are pressed for time, you can substitute shop-bought mayonnaise for home-made in this recipe, but the extra effort is really well worth it. Promise.


For the salad

  • ½ small celeriac
  • 2 tart green apples
  • Juice of ½ lemon
  • Salt, pepper

For the mayonnaise

  • 1 egg yolk
  • ½ tsp medium-hot mustard
  • 2 tsp white wine vinegar
  • Sea salt
  • 100 ml ( fl oz) sunflower oil
  • 2 tbsp olive oil
  • 1 dash lemon juice


  • About 80 g ( oz/2/3 cup) walnuts or pecan nuts, coarsely chopped
  • 1 tbsp sugar
  • 50 g ( oz) natural yoghurt
  • ½ tsp honey
  • 1 tbsp chives, chopped


To make the mayonnaise, combine the egg yolk, mustard, vinegar and 1 pinch of sea salt in a clean bowl. Measure sunflower and olive oil in a measuring cup. Stand the bowl on a damp dish towel to ensure that it won’t slip. Whisk the ingredients in the bowl using an electric mixer. Start by adding the oil in drops to prevent the mixture from separating. Once the mayonnaise has thickened a little, add the oil in a thin, steady stream. Continue to whisk until all of the oil has been added to the bowl and the mayonnaise has a thick, creamy consistency. Season with sea salt and lemon juice and refrigerate until serving.

Preheat the oven to 180°C (350°F/Gas mark 4) and line a tray with baking paper. Combine the sugar with tablespoons hot water and toss with the nuts. Spread the nuts on the tray and caramelise in the preheated oven for about 10 minutes. Set aside to cool.

For the salad, peel the celeriac and apples and slice into thin julienne strips. This is best done using a mandolin with julienne attachment. Immediately transfer to a bowl and combine with the lemon juice. Season with salt and pepper. Combine the mayonnaise with the yoghurt and honey. Divide the Waldorf salad among plates and serve with the mayonnaise, caramelised nuts and chopped chives.