Waldorf Salad recipe

Fresh and crunchy, the classic Waldorf salad, created at the New York Waldorf Hotel in the 1890’s has kept its allure over the last century. Crisp apples, celery and crunchy walnuts dressed in mayonnaise make up the base recipe, to which you can add cold roast chicken or turkey and grapes to turn it into a main meal.

The great thing about a Walforf salad is that it gives some seasonal freshness and variety in autumn and winter when local salad produce is in short supply. It can be dressed up for Christmas with pecan nuts and dried cranberries to liven up the leftover turkey, but still tastes great as a summer starter on a bed of lettuce and watercress.

Recipe for Waldorf Salad

2 crunchy eating apples
2 stalks crisp celery
a handful of walnuts
4 tablespoons good mayonnaise
1 tablespoon lemon juice

Peel, core and dice the apples into 1 cm pieces (or leave the skin on for a bit of colour if you prefer). Toss them in the lemon juice to stop them discolouring. Chop the celery into similar sized chunks. Halve the walnuts. Toss everything with eth mayonnaise and season with salt and pepper. Serve on a bed of lettuce, rocket or watercress if you like.

This basic salad recipe can be added to according to what you have available and your own creativity.

Some suggestions for additions to the classic Waldorf salad:

•    Cold roast turkey or chicken cut into cubes
•    Shredded red cabbage
•    Pecan nuts or cobnuts instead of the walnuts
•    Dried cranberries, raisins or sour cherries
•    1 teaspoon Dijon mustard added to the mayonnaise
•    a slice of grilled goats cheese to top the salad
•    a handful of grapes halved and de-seeded
•    a dressing of yoghurt and lemon juice can be substituted for the mayonnaise if you prefer.

Is a healthy salad what you’re wanting for lunch today, but don’t have time to prepare it? Why not head over to Amarone restaurant in Nottingham for a tempting array of light lunches and salads.