Waldorf salad with walnut mayonnaise
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PREP TIME 10 mins
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COOK TIME 10 mins
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TOTAL TIME 20 mins
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YIELDS 4 servings
Ingredients
Mayonnaise
- 1 organic egg yolk
- 50 mL Ostro cold pressed walnut oil
- 12 mL Ostro cold pressed almond oil
- 1 tbsp. mustard
- salt and pepper
Salad:
- 1 celery root
- 2 tart apples
- 250 g fresh pineapple, diced
- 100 g Ostro walnut butter
- juice of half a lemon
Garnish:
- seasonal lettuce
- walnut halves
Instructions
- Begin with the Mayonnaise: Combine egg yolk, mustard and some salt in a bowl or a food processor, very slowly add the walnut oil. When mixture is beginning to thicken and emulsify you can add the oil at a less strict pace.
- Peel and core the apples and finely cut into julienne strips
- Cut the raw, peeled celery into julienne strips.
- Mix the diced pineapple, walnut butter, lemon juice, ground salt and pepper and add to the walnut mayonnaise.
- For garnish add a few walnut halves and a few leaves of lettuce.
Description
Waldorf Salad
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.
Waldorf Salad is a favorite around the world, particularly in the fall when apples and walnuts are in season. It’s especially popular around the holidays, gracing many a Thanksgiving and holiday spread.
According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.
The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
Some prefer their Waldorf salad made with yogurt, instead of mayo. Joanne usually stays in the mayonnaise camp (which is what we are using in this recipe).
Seems like everyone has their favorite version of Waldorf Salad!
