Waldorf salad
Crisp apples, celery, grapes and toasted walnuts in a light lemony mayonnaise and yogurt dressing, served on a bed of crunchy lettuce leaves.
Method
- 1
Toast the walnuts in a dry frying pan over medium heat, shaking the pan often, until fragrant and a shade darker.
- 2
Tip them onto a board, leave to cool, then chop roughly.
- 3
In a small bowl, whisk the mayonnaise, yogurt and lemon juice with a pinch of salt and some pepper.
- 4
Put the apple cubes in a large bowl and toss them straight away with a spoonful of the dressing so they do not brown.
- 5
Add the celery and grapes and the rest of the dressing, and fold together until everything is lightly coated.
- 6
Fold in most of the walnuts.
- 7
Arrange the lettuce leaves on a platter and spoon the salad over them.
- 8
Scatter over the remaining walnuts and serve while the apples are still crisp.
Notes
- The original salad from the 1890s was just apples, celery and mayonnaise. Walnuts arrived later, and grapes later still.
- Use a sweet-sharp, crunchy apple. Leaving the red skin on adds colour.
- Make it no more than an hour or two ahead and keep it chilled, adding the walnuts just before serving so they stay crunchy.
Equipment
Small frying pan, Large mixing bowl, Small bowl, Serving platter