The Waldorf salad was first created at the Waldorf Astoria in the late 1800s. The original salad was very simple, made with apples, walnuts, and celery, dressed with creamy mayonnaise.
Today’s classic Waldorf salad usually adds grapes or sultanas and is served on crisp romaine or little gem lettuce leaves.
This recipe takes it a step further by caramelising the walnuts. This gives the salad a lovely sweet crunch that makes it extra special.
It’s an easy recipe that comes together quickly, making it perfect for a light lunch, a simple starter, or a side for cold meats or pan-fried chicken breasts. You can even make the dressing ahead of time and keep it chilled for up to two days.
If you prefer you can replace the sultanas with 150 g halved red grapes.
This recipe serves 2 as a main dish or 4 as a side dish.
WALDORF SALAD WITH CARAMALISED WALNUTS
Serves 2-4
INGREDIENTS:
2 tbsp light soft brown sugar
25 g butter
75 g walnuts halved
2 apples, roughly chopped
1 lemon, juiced
100 g mayonnaise
2 tbsp Greek-style yogurt
½ tbsp Dijon mustard
40 g sultanas
3 celery sticks, finely sliced
1 romaine or Little Gem lettuce, leaves separated and torn if large
METHOD:
Place a frying pan over a medium-high heat and add the butter and sugar. When the sugar has dissolved and starts to caramalise, add the walnuts and, making sure they are coated in the butter sugar mixture, saute for 3-4 minutes until golden brown. Remove from the pan and spread out on a plate to cool.
Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well.
Mix the apples, sultanas and celery with the dressing in a large bowl ensuring everything is evenly coated.
Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.
