Classic Waldorf salad
This renowned salad that originated at New York’s equally renowned Waldorf Astoria Hotel when it opened in 1893 would be nothing without the crunch and sweetness of juicy apples. If you want to make it more substantial, add pieces of cooked chicken, turkey or pork to the recipe. Or add some curry powder to provide a little kick.
1 cup (250 mL) fresh walnut halves
3 large apples (‘Cortland’, ‘Granny Smith’, ‘Spartan’ or ‘Golden Delicious’)
Juice of 1⁄2 lemon
3 stalks celery, trimmed, sliced into 1⁄2-in. (1-cm) pieces
1⁄2 cup (125 mL) mayonnaise
2 tsp. (10 mL) liquid honey
Salt and freshly ground pepper, to taste
1 head of either leaf lettuce, Boston lettuce or endive spears
Toast walnuts: preheat oven to 350°F (180°C) and spread walnuts in a single layer on a cookie sheet; bake for 10 to 12 minutes (make sure they don’t burn). Then remove from oven and let cool.
Wash but don’t peel apples; core and cut into 1⁄2-inch (1-cm) chunks. Transfer apples to a large mixing bowl and add lemon juice. Toss together, then add celery and walnuts; toss again and set to one side.
In a small mixing bowl, combine mayonnaise with honey and blend until smooth. Pour this dressing over apple mixture and fold over ingredients until evenly coated. Season with salt and pepper.
Wash and dry lettuce leaves. Leave them whole and divide among four plates. Scoop salad into lettuce leaves and serve immediately.
Makes 4 servings
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