The Iconic New York Hotel Waldorf Salad
Looking for a dish that combines tradition and freshness? The iconic New York hotel Waldorf salad is just what you need. This recipe not only brings a timeless classic to the table but also allows you to experiment with genuine ingredients and balanced flavors.
I still remember the first time I tasted this salad: it was a summer day, and the crunchy mix of celery, the sweetness of Renette apples, combined with the rustic touch of toasted almonds, created a perfect blend. Since then, it has become my go-to for picnics or outdoor lunches.
In our revamped version, you’ll find all the original elements of the Waldorf salad, enriched with a modern twist: the addition of thinly sliced fennel adds a new dimension of crispiness and freshness. Prepare it in just 15 minutes plus chilling time, and you’ll have a dish of around 300 calories per serving that will win over your guests!
Recipe Notes
- EASE: Easy and quick to prepare in just 15 minutes.
- PROS: A delightful blend of fresh and crunchy flavors.
- CONS: Requires an hour of chilling in the fridge.
- PREPARATION: Sear the celery for 2 minutes, cool, and mix.
- NUTRITIONAL NOTES: Approximately 300 calories per serving.
Ingredients Notes for the Recipe
- Granny Smith Apples: add sweetness and crunch to the salad
- White Celery: brings freshness and crunch to the dish
- Blanched Almonds: provide crunch and flavor to the salads
- Mayonnaise: binds the ingredients and adds creaminess to the dish
- Lemon: adds acidity and prevents the apples from browning
- Salt: adjusts the taste of the salad according to preference
Nutritional Aspects
Let’s discover the nutritional benefits of this twist on the classic Waldorf Astoria Salad:
- Crunchy apples: packed with fiber and vitamin C.
- Refreshing celery: low in calories, hydrating, and diuretic.
- Roasted almonds: a source of plant-based protein and healthy fats.
- Light mayonnaise: for a controlled intake of fats.
- Lemon juice: antioxidant properties and helps preserve the vitamins.
- Balanced calorie content: approximately 300 Kcal per serving.
Revisited Waldorf Astoria Salad Recipe
Instructions
- Bring a lightly salted pot of water to a boil.
- Dice the celery and blanch it in the boiling water for 2 minutes.
- Drain the celery and immediately cool it under cold running water to stop the cooking and maintain a vibrant color.
- Transfer the celery to the refrigerator for an hour to cool completely.
- Meanwhile, dice the Renette apples and drizzle them with the juice of half a lemon to prevent browning.
- Combine the apples with the celery in the refrigerator, adding a pinch of salt, and let it rest.
- Lightly toast the peeled almonds in a non-stick pan until they become golden and fragrant, then slice them.
- When serving, gently mix the mayonnaise with the cold mix of apples and celery.
- Add 3/4 of the toasted almonds to the salad and mix well.
- Use the remaining almonds to garnish the salad before serving.
Notes
Variations of Waldorf Astoria Salad
Add a fresh and summery twist to your salad
- Add thinly sliced fennel for an extra crunch
- Swap almonds for walnuts or hazelnuts for a different crunchy variation
- Use Greek yogurt instead of mayonnaise for a lighter version
- Add raisins or dried blueberries for an extra touch of sweetness
Frequently Asked Questions About the Waldorf Astoria Salad
If you’ve got any doubts or questions about making the Waldorf Astoria Salad, you’ll find the answers to your curiosities here!
How can I store the Waldorf Astoria Salad?
You can store the salad in the fridge for up to 1-2 days in an airtight container.
Can I substitute the Renette apples with another apple variety?
Yes, you can use other apple varieties like Golden or Fuji apples.
How can I make the Waldorf Astoria Salad lighter?
You can go for a lighter version by swapping the mayonnaise with Greek yogurt.
Can I prepare the Waldorf Astoria Salad in advance?
Yes, you can prepare the ingredients in advance and assemble the salad just before serving to maintain the freshness and crunchiness of the ingredients.
