Crunchy, creamy and incredibly aromatic – that’s my dearest Waldorf salad. Never tried? Then it’s time! The classic recipe with celery, apple and walnuts is prepared at lightning speed – ideal as a light lunch or crunchy side dish. I will show you my best tips on how you can do the simple Waldorf salad as delicious as the original.
Classic Waldorf salad: simple recipe!
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Crunchy, creamy and incredibly aromatic – the Waldorf salad brings everything you love. The classic recipe with celery, apple and walnuts is prepared at lightning speed.
Ingredients for the dressing
Peel the celery and chop into fine strips. Cut or plan the apples into thin strips. Roughly chop the walnut kernels and roast in a pan -free.
500 g tuberry, 500 g sour apples, 50 g walnut kernels
Mix the mayonnaise, cream and lemon juice and season with salt and pepper.
100 g mayonnaise, 3 tablespoons of cream, 2 tablespoons of lemon juice, Salt and pepper
Put the celery, apples and walnuts in a bowl and stir with the dressing.
Calories: 373kcal | Carbohydrates: 31G | Protein: 4G | Fat: 28G
4 reasons why you will keep making the Waldorf salad
Salad is boring? Are you kidding me? Are you serious when you say that! My Waldorf salad is the opposite and can regularly on the plate – whether as a side dish, picnic or as a light lunch. And with you soon after you have tried it. Not least because it also scores with these properties.
- The salad combines everything you want. It tastes absolutely aromatic, crisp and creamy.
- You only need very few ingredients for the classic recipethat you always get in every supermarket.
- The salad is super easy and prepared at lightning speed – Perfect for everyday life.
- The salad can be easily prepared and kept in the refrigerator for 1-2 days. And best of all: it tastes even better because the flavors develop better. Ideal for Meal Prepping.
5 tips on how the Waldorf salad succeeds as well as the original
Admittedly, I didn’t know the Waldorf salad for a long time either. It is one of the absolute lettuce classics. Already after the first fork he has won a place among my favorite salad recipes. And I predict: you will be the same if you make the salad very classic and after these simple tips. It tastes like the original.
- Proceed with really good ingredientsbecause that pays for the aroma and the taste.
- Roughly remove the bowl of the tuberry with a knife. That’s how I do it for my celery. Since the bowl is quite thick and has ossifications of the celery, the peeler does not get far.
- Cut the celery and apple into very fine strips. If you have a Julienne cutter, you can also plan it with it. Optionally, you can mix the apple strips with lemon juice so that they do not turn brown. Don’t worry, the acid fits the salad great.
- Roast the walnuts without oil in a panuntil they smell. This intensifies her aroma.
- If you have the time, let the salad go through for 30 minutes before serving. This allows the flavors to develop perfectly and it tastes even better.
Some extra knowledge for you: The salad comes from New York. He owes his name to the chef of the Waldorf Astor Hotel, who invented him.
These few ingredients make your classic Waldorf salad perfect
For the classic salad you only need very few ingredients, which makes the recipe so quickly and easily. It is all the more important that your ingredients are really good. Say that they are nice and fresh and have good quality. This pays off on the intensive taste of the salad. Incidentally, this applies to every raw food salad that you prepared. These 4 ingredients are needed so that your Waldorf salad tastes as good as the original.
- Colonie: The two main components form the celeriac and apple in equal parts. They harmonize great and form a great combination of strong spice and fine, sweet acid. Instead of a tuberry, you can also use all of the rods or a mixture of both.
- Apples: Syal apples are used as an opponent for the intensive aroma of the seller. Braeburn or Elstar are a good choice.
- Walnuts: You provide even more crunch and a nutty aroma.
- dressing: This is very creamy and is prepared based on mayonnaise and cream. For the sake of simplicity, I use Mayo, but you can also do the mayonnaise yourself. My recipe for this is child’s play.
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