The absolute classic of apple salads, this traditional recipe is said to have originated at the Waldorf Astoria hotel in New York City sometime in the early 1900s. The basic recipe lends itself to many variations — adding cubes of cooked meat, grilled fish, fresh mozzarella, or marinated tofu will turn it into a satisfying lunch.
Waldorf Salad
Serves 4
INGREDIENTS
- 3 medium apples (Jonagold, Cortland, Braeburn, or Empire), peeled, cored, and diced
- 3 stalks celery, diced
- 1⁄2 cup chopped walnuts
- 3⁄4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon freshly ground white pepper
- 8 fresh mint leaves, torn into small pieces, or 2 tablespoons chopped fresh parsley
- 1 head Boston lettuce, leaves separated
INSTRUCTIONS
- Chill a medium bowl for beating the cream.
- Place the apples in a large bowl. Add the celery and walnuts.
- In the chilled bowl, beat the cream, lemon juice, and pepper until soft peaks form. Stir into the apple mixture.
- Sprinkle the mint on top and serve the apple mixture on the lettuce leaves.
TIP: Keep ’Em White
Tossing apples with vinaigrette, lemon (citrus) juice, or citric acid powder mixed with water helps keep the flesh from browning. However, some of the up-and-coming apple varieties — particularly Ginger Gold and Cameo — have white flesh that is naturally slow to brown.
The Apple Cookbook
by Olwen Woodier
From sweet to savory and from breakfast to bedtime, apples take center stage in 125 recipes ranging from traditional favorites to the wildly unexpected. This new edition of the best-selling classic has been completely revised and redesigned, with 95 updated recipes and 30 brand-new ones. The recipes are accompanied by mouthwatering photos and include lots of gluten-free options. If you love apples, you’ll love this cookbook!
GET THE BOOK: Amazon | B&N | ebooks.com | Google Play | iBooks | Kobo
