Waldorf Salad

Name: Waldorf Salad
Yield: Serves 6 as an accompaniment
Cuisine: American
Ingredients: 2 punnets mustard cress or 1 very large handful watercress sprigs; 6 small inner or baby cos lettuce leaves, washed and spin-dried; 2 punnets mustard cress or 1 very large handful watercress sprigs; 120-150 ml very thick Mayonnaise; 150 g walnut kernels; 2-3 eating apples [such as Gala]; juice of 1 lemon; 100 g pale inner stalks celery, washed and cut into 1cm dice; 2-3 eating apples [such as Gala]; 150 g celeriac, cut into 1cm dice; 100 g pale inner stalks celery, washed and cut into 1cm dice

Preparation info

Serves
6
as an accompaniment

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This salad is very popular in the United States, where it was created by the chef of the Waldorf-Astoria Hotel in New York in the 1890s. Recipes vary dramatically in the proportions of ingredients called for so it is difficult to know what the original recipe was really like.

The success of this salad relies upon using the freshest walnuts as they tend to turn rancid very easily. I suggest you begin by sourcing the best quality nuts before considering making a Waldorf salad. It is a

Ingredients

Americas
Europe
Oceania
United States
France
Australia
Side dish
Vegetarian
Mediterranean
Gluten-free

Ingredients

Method