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Waldorf salad, creamy vinaigrette, crisp and authentic

Brunch, Vegetarian, Egg, Vegetables and Fruits, Cheese

This recipe was created in 1896 by the maître d' of the Waldorf-Astoria hotel in New York. 

Note

You can use any lettuce of your choice.

Ingredients

Recipe for 4

Salad Ingredients

65 Gr
Shelled walnuts
120 Gr
Plain greek yogurt 0%
2 Tbsp
Mayonnaise
2 Tbsp
Parsley
1 Tsp
Honey
0.50 Unit(s)
Lemon zests
2 Unit(s)
Mcintosh apple
2 Sprig(s)
Celery
40 Gr
Sultana raisin
0.25 Unit(s)
Iceberg lettuce
1 Unit(s)
Romaine salad
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Oven at 375.00 °F

  • Prep

    Lay the walnuts on a baking tray, place them in the oven for 8 to 10 minutes, just to toast them.

    Finely chopped the parsley.

    Wash the apples, keep the skin on. Half the apples, remove the core and cut them in 2cm pieces.

    Cut the celeri stalk in pieces of 0.5cm.

    The dressing

    In a big bowl, mix the yogourt, the honey, the mayo and the parsley.

    Add the celery, the apples and the raisins into the bowl.

    Sprinkle with lemon juice.

    Last touch

    1/Just before serving, place the salad on the plates, with a spoon, spread some of the dressing on each plate.

    2/You can also mix the salad with dressing in the bowl then serve on each plate.

Official partners

You can use any lettuce of your choice.

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Tuesday, August 17th18:00 to 21:00
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85$ / pers.
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