Fresh and crunchy Waldorf salad

salad that completely won me over (or rather, won my taste buds). Crisp, light, slightly tangy, balanced with sweetness, and surprisingly filling at the same time.

Waldorf salad was created in 1896 during a charity ball at the Waldorf Astoria New York in New York City. Its creator was maître d’hôtel Oscar Tschirky, known as “Oscar of the Waldorf.” Interestingly, he was not a professional chef but was responsible for organizing and managing the restaurant service.

The original recipe was extremely simple and consisted only of apples, celery, and mayonnaise.

It did not include nuts or grapes. Over the course of the 20th century, the recipe was modified many times. Walnuts, red grapes, and sometimes raisins were added later. Today, chicken or turkey is also commonly included (highly recommended if you want to increase your protein intake).

The salad was elegant yet very easy to prepare. It combined sweet and crunchy textures and quickly became popular in the United States. It appeared in cookbooks and restaurants around the world.

My version uses hazelnuts, as they were my first introduction to this dish. However, if you prefer or have walnuts in your garden, you can easily substitute them.

In this recipe I use coconut yogurt. Its flavour is almost undetectable and it is a great alternative for those who do not tolerate dairy.

Fresh and filling Waldorf salad

Emilia Hughes

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Course Salad

Servings 2

Ingredients

  

• 2 średnie chrupiące jabłka np. Granny Smith
• 3 łodygi selera naciowego
• 50 g orzechów laskowych lekko uprażonych lub orzechów włoskich
• 100 g naturalnego jogurtu kokosowego
• 2 łyżki domowego majonezu link do przepisu w notatkach poniżej
• 1 łyżeczka musztardy Dijon
• sok z ½ cytryny
• kilka czerwonych winogron opcjonalnie

Instructions

 

• Toast the nuts in a dry pan or in the oven, then roughly chop them.
• Cut the apples into cubes and immediately drizzle with lemon juice to prevent browning.
• Slice the celery stalks thinly. If using grapes, cut them in half.
• In a small bowl, mix the yogurt, mayonnaise, Dijon mustard, and the remaining lemon juice.
• Transfer the apples, celery, grapes, and nuts into a large bowl. Add the dressing and gently mix until everything is evenly coated.
• Serve immediately or chill for about 15 minutes — this makes the salad even more crisp and refreshing.

Notes

This salad tastes amazing with homemade mayonnaise, which you can make in just 5 minutes:

https://www.mamaznatury.com/make-your-own-mayonnaise-a-healthier-and-yummier-choice/

Keyword dairy free