Waldorf salad
According to culinary historians, this fresh salad was created by Swiss chef Oscar Tshirsky, who was appointed head chef at this chic hotel in New York in 1894. Classic with apple and raisins, I’ve added my own twist with apple and red grapes. Delicious for lunch, at a picnic, or with the evening dish.
Ingredients:
60 grams of walnuts (this salad can also be made without walnuts if you have an allergy!)
2 tablespoons of yoghurt
3 tablespoons of mayonnaise
Half a lemon
Salt
Black pepper from the grinder
Chilli powder
Half a celeriac
1 firm apple
1 stick of celery
120 grams of red grapes
Optional number of large lettuce leaves to serve the salad on
Preparation:
Preheat the oven to 160 degrees and roast the walnuts for 8 minutes, until they are slightly coloured and fragrant. Chop them roughly and set aside.
In the meantime, make the dressing in a salad bowl by mixing the mayonnaise and yoghurt with the juice of the half lemon.
Put a saucepan of water on to boil. Peel the half celeriac and cut it into small cubes or strips. Cook the celeriac for 3-4 minutes, so that it softens but still has a nice bite. Rinse under cold water and add to the salad bowl.
Wash the apple and cut it into cubes or strips (the skin can stay on, or be removed, whichever you prefer!) and add to the celeriac. Wash the stick of celery, cut it into half-centimetre slices and add to the rest. Wash the grapes, halve if desired, or leave whole and add. Now mix everything well together and season with a little salt, some black pepper, and a small pinch of chilli powder, and mix again thoroughly. Sprinkle with the walnuts.
Serving tip: serve the salad on a large lettuce leaf on the plate.
Enjoy!
By: Marleen
Categories: Kitchen secrets
- General
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