Apple Waldorf Salad
This classic American Waldorf salad combines the crispness of apples and celery, the rich flavor of walnuts and a tangy mayonnaise dressing.
Ingredients
- 2 largesweet apples
- 2 stalkscelery, chopped into straws
- ½ cupwalnuts
- ½ cupmayonnaise
- 1 tbsplemon juice
- 1 tbspsugar
- ¼ tspsalt
- 0.1 tspground black pepper
Method
- In a large salad bowl, combine the chopped apples, celery, walnuts, and raisins or grapes (if using).
- In a separate bowl, combine mayonnaise, lemon juice, sugar, salt and pepper. Mix well.
- Pour the mayonnaise dressing over the apple-celery mixture and mix gently so that all ingredients are evenly coated.
- Cover the salad bowl with food wrap and place in the refrigerator for at least 30 minutes.
- Stir the salad lightly before serving and serve chilled.
FAQ
Apples oxidize quickly once cut because the enzyme polyphenol oxidase reacts with oxygen. Toss the diced apples immediately in 1–2 tablespoons of fresh lemon juice — the citric acid slows oxidation and keeps them pale for several hours. You can also briefly soak the pieces in cold water with a pinch of salt (1 tsp per 500 ml) for 5 minutes, then drain well before mixing. Coat the apples with dressing as soon as possible, since the fat in mayonnaise forms a barrier against air. Assemble the salad no more than 1–2 hours before serving for the best appearance.
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Comments (1)
Cold plates are a small detail that make this apple waldorf salad noticeably better. Ten minutes in the fridge before plating keeps everything crisp through the meal. It's a restaurant trick worth stealing.