Waldorf Salad

This classic American side is easy to prep and serve to a whole crowd.

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The Waldorf Salad has been a staple in American food for over a century, when it was first created by the Waldorf Hotel’s executive chef and its maître d’ in 1893.¹ Now the Waldorf Astoria, the hotel still serves the salad at its original Manhattan location. However, much like other chefs and home cooks putting their flair into the dish, the original recipe has changed over the years.

We wanted to keep the classic look and ingredients most people are familiar with while still adhering to Paleo principles. Luckily, this was easy to do: Though the walnuts are not candied, we quickly toast them in a pan to enhance their flavor and crunch. And though traditional mayonnaise is not Paleo, you can easily make your own mayo with just four ingredients and an immersion blender.

Because Waldorf Salad is so adaptable, try experimenting with other ingredients and textures to fit your tastes. Some recipes add chicken for a boost of protein; while others switch up the dressing, marinate the ingredients, or julienne the apples instead of chopping in a large dice (personally, we prefer dicing the apples and celery into roughly the same size as the grapes for a uniform salad).

Enjoy Waldorf Salad as a light lunch or an easy side to bring to summer barbecues and potlucks. It can be served with grilled meats or seafood or as the first course at a dinner party—the options are as versatile as the dish itself.

TIP: Sliced apples brown the longer they’re exposed to air. Make this salad an hour or sooner before serving and save in the refrigerator to keep the presentation fresh.

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Reference

Bergstein, R. (2017, February 21). The Waldorf Is Closing, but Its Salad Lives On. The New York Times. https://www.nytimes.com/2017/02/21/dining/waldorf-salad-history.html

Waldorf Salad

Recipe by: Andrea Dehnke
Serves: 4
Meal: Appetizer

Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

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Ingredients

³⁄₄ cup walnuts
1 Honeycrisp apple, chopped
1 Granny Smith apple, chopped
1 cup celery, diced
1 cup red grapes, halved
¹⁄₃ cup Paleo mayonnaise
1 Tbsp. lemon juice
Black pepper, to taste
Butter lettuce, for serving

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Directions

Heat a dry pan over low heat and toast walnuts for about 5 minutes. Allow to cool slightly, then roughly chop. Add to a medium bowl with apples, celery, and grapes.
In a small bowl, whisk mayo, lemon juice, and black pepper. Toss with salad ingredients.
Spoon salad onto a bed of lettuce and serve immediately.