classic
waldorf
salad
with some modern
incarnations

go straight to the recipe

THis wonderful classic salad makes a delicious entrée or a perfect accompaniment for simple grilled fish, a fried pork chop, or roast pork belly or chicken.

This is a salad best not assembled too far in advance, so in the home situation I am for about one hour in advance and make sure that the apple is properly coated with the dressing to prevent oxidisation. One of those coarse cheap graters available from your Chinese grocer makes easy work of julienning the fruit.

Modern incarnations can include swapping the apple for really firm pear, and roasted pecans for the walnuts. The most important thing is to keep the textural crunch. We like the seasonal pecans from The Food Forest who attend the Wayville Showgrounds Farmers’ Market fortnightly.

5 December 2024

for the dressing

½ quantity basic lemon mayonnaise

20g whole grain Dijon mustard
1 lemon, finely grated rind, strained juice
20g chervil or chives or a mix of both or what you have to hand, very finely chopped

Holding back a bit of the herb for garnish, mix everything together and refrigerate in an airtight container until you are ready to assemble your salad.

other ingredients

200g walnuts or pecans, shelled and lightly roasted in a 160°C oven,
and coarsely crushed
4 sticks of celery [equivalent to 120 cm], cleaned, stringed and finely sliced
50g p/w shallot, finely chopped
50g Leonardi white balsamic
50g strained lemon juice
4 apples, peeled a little before you want to serve and kept submerged in acidulated water until ready to use

to finish

Put the dressing into a bowl. Add the shallot, white balsamic and lemon juice and mix together. Add the celery and part of the reserved herb and mix over. Coarsely grate the apple into the bowl, add the crushed nuts, mix well, taste and adjust the seasoning. Pile onto a serving plater, scatter the remaining herb over the top and serve.

tip — The Food Forest also sell a special pecan/walnut cracker..to purchase one contact them by email Anne-Marie and Graham Brookman 

pictured right, the finer of two types of graters available from most chinese grocers…we would use the coarser one for a waldorf salad.

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