Waldorf Salad
Recipe: #24155
June 23, 2016
Categories: Salads, Fruit Salad, Vegetable Salad, Apple, Grapes, Celeriac, July 4th Labor Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This is a recipe for the original recipe of "Waldorf Astoria Hotel". I found this on "popsugardotcom" site, where they state: The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New York's legendary Waldorf Astoria Hotel, where it's still the most frequently requested recipe on the menu. We stopped in to the kitchen where it all began and saw firsthand how the original Waldorf salad is prepared." This is the posted recipe from their visit. Here is a link to their video with the hotel chef: popsugardotcom/food/Waldorf-Salad-Recipe"
Ingredients
- FOR CANDIED WALNUTS
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- FOR DRESSING
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- FOR SALAD
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Nutritional
- Serving Size: 1 (152.5 g)
- Calories 396.1
- Total Fat - 24.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 7.7 mg
- Sodium - 97.7 mg
- Total Carbohydrate - 38.3 g
- Dietary Fiber - 3.1 g
- Sugars - 32.3 g
- Protein - 10.4 g
- Calcium - 47.6 mg
- Iron - 1.3 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
Step 2
Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
Step 3
Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
Step 4
Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.
Tips
No special items needed.