Classic Waldorf Salad
Crisp apple, celery and juicy grapes in a creamy lemon dressing, topped with toasted walnuts: classic Waldorf salad is all about contrast. The salad was first served at the Waldorf Hotel in New York in the 1890s, and it has been a staple of buffets and Sunday lunches in Britain ever since. It takes 25 minutes, with only the walnuts needing the hob, and it keeps its crunch if you dress it late.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Per serving
- 316kcal
Why classic Waldorf salad works
Three things do the work: crisp apple, celery and walnuts for crunch, grapes for juiciness, and a dressing that is tangy as well as creamy. The lemon in the dressing cuts through the mayonnaise and keeps the apple pale.
Toasting the walnuts takes just a few minutes and makes them noticeably more flavourful. Cut the apple last, so it spends as little time as possible exposed to the air.
If you want to prepare ahead, toast and chop the walnuts, slice the celery and mix the dressing in the morning, and keep everything separate in the fridge. Fold it all together about 20 minutes before you eat, which gives the flavours time to mingle without losing the crunch.
Classic Waldorf salad method
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- Toast the walnuts Put the walnuts in a dry frying pan over a medium heat for , shaking the pan until they smell nutty and look slightly golden. Tip them onto a plate and leave to cool for , then roughly chop.
- Make the dressing Whisk the mayonnaise and lemon juice together in a small bowl with the salt and pepper until smooth. Taste and add a little more lemon juice if you want it sharper.
- Prepare the fruit and celery Core the apples and cut them into small cubes, leaving the skin on. Tip them straight into the dressing so the lemon stops them browning. Slice the celery thinly and halve the grapes.
- Combine Add the celery and grapes to the bowl and fold everything together until evenly coated.
- Serve Separate the Little Gem leaves and arrange them on a serving dish. Spoon the salad on top and scatter over the walnuts just before serving.
Serving and variations
Serve it on Little Gem leaves with cold meats, or add cooked chicken to turn it into a main course. A spoonful of Greek yoghurt in the dressing lightens it, and pecans or toasted hazelnuts can replace the walnuts. If anyone at the table has a nut allergy, leave them out and add toasted pumpkin seeds instead. Check the label on the mayonnaise too, as some brands contain mustard. For another winter-style bowl, try winter salad with duck, or a creamier crunch with homemade coleslaw.
Common problems and fixes for Classic Waldorf Salad
- The apple turns brown.
- Cut it just before mixing and coat the pieces in the lemon-based dressing straight away. The acid slows the browning.
- The salad turns watery.
- Celery and grapes release juice as they sit. Dress it no more than an hour before serving and drain the cut fruit on kitchen paper if you prep early.
- The walnuts go soft.
- Keep them separate and add them at the last minute, so they stay crunchy.
Frequently asked questions about Classic Waldorf Salad
How long does Waldorf salad keep?
Up to 2 days in a covered container in the fridge, though the apple and nuts are crunchiest on the day. Add fresh walnuts when you serve leftovers.
Can I make it without mayonnaise?
Yes. Use plain Greek yoghurt, or half yoghurt and half mayonnaise. Soured cream also works. Each one gives a tangier, lighter dressing.
What apples are best?
Firm, crisp varieties such as Gala, Braeburn or Pink Lady. Avoid soft apples, which turn mushy in the dressing.
What goes well with it?
It suits cold roast chicken, ham or smoked mackerel and is a good side for a buffet.
How did you like the recipe?
4.8 / 5 · 60 ratings
