As we’re coming into warmer weather (here in Melbourne) it’s time to break out the salads. I thought I’d share a restaurant favourite that is always good around the festive season. This recipe is for a timeles classic, the Waldorf Salad, but with a personal spin.
The Origin of the Waldorf Salad
The Waldorf salad, a name synonymous with refined taste, originated in New York’s prestigious Waldorf Astoria Hotel in 1896. Its creation is credited to the maître d’hôtel, Oscar Tschirky. What began as a simple combination of apples, celery, and mayonnaise has evolved into a versatile and beloved dish worldwide.
A classic Waldorf salad is a harmony of textures and flavors, combining the crispness of fresh apples and celery with the creamy richness of mayonnaise, all accented by the nutty crunch of walnuts. It’s a testament to the beauty of simplicity in cooking I’m sure most people love.
This salad isn’t just about tantalizing your taste buds; it’s also packed with nutrients. Apples and celery offer dietary fiber and essential vitamins, while Greek yogurt adds a protein punch. Walnuts and pecans bring in omega-3 fatty acids, vital for heart health.
This reinvented Waldorf Salad, with its perfect balance of traditional flavors and modern twists, is a celebration of both history and creativity in the kitchen. It’s perfect for a refreshing summer meal or as a side dish that’s sure to impress at any gathering. Give this recipe a try, and don’t forget to share your experience in the comments below.
For more exciting recipes and culinary adventures, keep exploring my blog!
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- 1 Thermomix (optional)
- 50 g mayonnaise your choice or check mine recipe out
- 50 g Greek yoghurt dairy or dairy-free or make your own
- 1 tablespoon lemon juice
- 1 tablespoon honey runny works best
- 1 green apple diced
- 1 red apple diced
- 2 sticks celery finely sliced or diced (about a cup) remove the string, if needed.
- 1 cup red or green grapes halved
- 120 g whole walnuts or pecans toasted and roughly chopped (toasted works best for crunch and flavour)
- 2 tablespoons finely chopped parsley
- 1/2 teaspoon pink salt flakes
- Optional: cos or butter lettuce leaves
- Mix mayo, yogurt, lemon juice, and honey for 5 seconds / speed 4. (Or whisk by hand in a bowl until completely combined)
- Chop and dice apples, celery, and grapes, then place them in a bowl.
- Add salt flakes and parsley, topping with the dressing just before serving.