This weekend we had, amongst other salads, a version of the classic Waldorf salad. Many guests praised it, which makes me want to reveal our recipe to you. I am normally not that keen on the classic Waldorf salad, because I find it too rich. Too much mayonnaise…
But this version is lighter and great to enjoy as a salad by itself or as a side salad to a meat dish, traditionally game, which also is in season right now. But really, it could be any kind of meat or poultry dish.
1 big apple, quite acid
4 -5 celery stalks
150 grams of grapes
50-75 grams of walnuts
2-3 spoonful’s of Greek yogurt
Additionally 1 spoonful of mayonnaise
1 spoonful sugar
Grate half of the lemon and put the zest in a bowl with the juice.
Cut the apple in ½ cm cubes and put them in the bowl. Let the cubes soak well in the juice, to not oxidize.
Lightly peal the celery and slice them in approx. 3mm slices. Fill a small pot with water and put it to boil, add a pinch of salt and throw in the celery. Let them boil for two minutes and then cool them off in cold water (ice cubes). When cold, take them out and pat dry. Mix them with the apples.
Put the walnut in a hot oven for a few minutes to intensify their taste and make them crunchier. Crush them lightly on a chopping board with the side of a big kitchen knife.
Half the grapes and deseed them. Add them to the bowl together with the walnuts.
Then add the yogurt, sugar and if you like it a bit richer, the mayonnaise. Season it with salt and pepper and put it in the fridge for half an hour before serving. Taste again if it needs more salt and pepper, maybe a few drops of lemon or a little bit more sugar. And now it is ready to serve…