Created by Oscar Tshirky, Waldorf Salad was first served at a benefit for St. Mary’s Children’s hospital at the Waldorf-Astoria Hotel (NYC) on March 14, 1896. This was my favorite salad growing up as a kid. It was a regular at holiday dinners. And it is as elegant in its service as it is delicious.
Classic Waldorf Salad
- 1 lemon (juiced, divided)
- 1 red apple (diced medium)
- ½ cup red grapes (cut in ½)
- ½ cup celery (¼ inch slices)
- ¼ cup walnut pieces
- ⅓ cup veganaise
- 2 tsp celery seed
- ¼ tsp kosher salt (or applewood smoked salt)
- 20 grinds black pepper (ground)
- 4 leaves romaine lettuce
- 4 stalks parsley or mint
- 12 dried cherries
- Fill a medium mixing bowl ¾ full with cold water. Add ½ of the lemon juice. Dice the apple into ¾" pieces. Let soak in the cold lemon water for 10 minutes to prevent oxidation (browning). Drain well in a small colander.
- Put the dressing ingredients in the bottom of the empty mixing bowl. Give them a good stir until well combined. Add the remaining lemon juice to taste.
- Return the apples to the mixing bowl. Add the grapes, celery, and walnuts. Toss gently until the salad is evenly coated.
- Presentation: Line four open stemware glasses with a leaf of romaine lettuce. Divide the prepared salad in the four glasses. Garnish each glass with a sprig of parsley and 3 dried cherries. Voila!
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