Background: I go through a Waldorf Salad phase every five years or so. Usually it happens in late fall or winter when I have apples, celery, and pecans on hand a lot. These days, every time my kids don’t eat a plate of sliced apples, I think of making a Waldorf Salad. (Not-Pro tip: if the apples have started to oxidize because they’ve been left out too long, take a vegetable peeler and peel the thinnest outer layer from the apple slices and they are ready to go again.) It’s not the classic version, but here are my moves.
- Get some green or red seedless grapes, apples (your choice), pecans, celery, and lemon juice.
- Get your favorite fresh herbs and chiffonade or chop them.
- Chop everything except the herbs to a uniform size and add everything to a bowl.
- Make some Handmixer Mayo.
- Toss the salad with the mayo and a squeeze of lemon juice.
- Salt and pepper to taste.
Why It Works
- If I go red with the grapes, I like to go green with the apples and vice versa.
- Tarragon or fennel are great choices.
- I usually start by halving the grapes. Anything more than halving them ruins their structural integrity. I base the size of everything else on the half grapes.
- You could also use Pecan Aioli or just buy some Dukes.
- The mayo will keep the fruit from oxidizing and the lemon juice cuts the richness of the mayo.
- Any dry spices can be added here, too.
Mods:
- The mods are endless. I like to mod it based on what I’m serving it with. Sautéed chicken breasts work well.
- Add a bit of Dijon to the mayo.
- Serve on endive lettuce leaves.