Waldorf Salad

Name: Waldorf Salad
Total time: 25 min
Yield: 4
Cuisine: American,Signature Cuisine
Ingredients: Celery root: 250 g of; Apple: 250 g of; Walnut: 50 g of; Grapes: 50 g of; Mayonnaise: 75 g of; Coconut yogurt: 75 g of; Tarragon dried: 1 tsp. of; Salt: to taste; Grounded black pepper: to taste; Honey: 1/2 tsp. of; Lemon juice: 1/2 lemon; Dijon mustard: 1/2 tsp. of

Features:

Cuisine:

25 min
Serves 4
Medium

Ingredients

250 g of Celery root
Or celery stalk
250 g of Apple
50 g of Walnut
50 g of Grapes
Dressing:
75 g of Mayonnaise
Or coconut yogurt
75 g of Coconut yogurt
1 tsp. of Tarragon dried
Or fresh tarragon
to taste Salt
to taste Grounded black pepper
1/2 tsp. of Honey
1/2 lemon Lemon juice
1/2 tsp. of Dijon mustard

Directions

According to culinary historians, the Waldorf salad was born in 1893 at the Waldorf Astoria Hotel, after which it was named.

The very first published recipe (1896) was straightforward: dice apples and celery and toss with a good mayonnaise. Moreover, there was no mention of celery root or stalk. Since then, Waldorf salad has won the love of Americans and then, it gained worldwide fame. Various chefs have revisited and enhanced the Waldorf salad’s flavor by adding diverse ingredients. The modern Waldorf salad still has the original base of apples and celery in equal amounts. However, the specific components vary according to the recipe and the chef’s preference. The roasted walnuts and grapes (or raisins) are the most popular ingredients here, which suggests that Waldorf salad is a dish for the fall season.

As always, there are a few important nuances to the cooking:

The classic way to cut apples and celery is in equal-sized cubes. Usually, celery stalk is used, but when in the season, celery root is an option. I prefer the root as it is more flavorful. When using the root, slicing it into thin strips will work better.
The salad dressing should be less thick than mayonnaise because the celery absorbs moisture. Therefore, if dressing with mayonnaise, add at least 2 tbsp of vegetable yogurt. Today’s healthier versions of this salad recipe offer a yogurt-based dressing without mayonnaise. Choose to your taste. My personal preference is a 50/50 blend of yogurt and mayonnaise.
Honey, mustard and lemon juice can be added to the dressing to enhance the salad’s flavor. The required amount of these ingredients depends on the quantity of yogurt in the dressing.
Of the herbs, aromatic tarragon is perfect for the taste of the salad. You can use it either fresh or dried.

Bon Appétit!

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Steps

1 Done	Roast the walnuts, let them cool and chop coarsely. Wash the grapes and cut each grape in half. Blend all dressing ingredients until the dressing is smooth.
2 Done	Slice celery root and apples into thin strips. Dress the salad at once so that the apples do not darken. Lastly, add the chopped walnuts and halved grapes. Give it a taste and season with salt, pepper and lemon juice, if necessary. Bon Appétit!