Salad | Waldorf Astoria


How exciting, another gathering with The International Cooking Club ! The theme for this get together is Seasonal Produce. The variety of dishes is just great. This time my contribution consisted of two different salads.

This recipe is one of them, the Waldorf Salad, an American fruit salad with walnuts, apples, celery and mayonnaise. It’s one of the most famous salads ever and there are a lot of variations.

The maître d’hôtel (at New York’s Waldorf-Astoria Hotel), Oscar Tschirky first created the Waldorf salad  in 1896 and it was an instant success.



  • juice from 1 orange
  • 3 small parted and then finely chopped apples (leave skin on)
  • 1/4 celeriac peeled and sliced in thin 2mm bars
  • 1 1/2 handful raisins
  • 120 grams chopped walnuts (set aside a few whole walnuts)
  • 4 chopped celery strings (with outer skin removed and set aside a few whole celery leafs)
  • 6 tablespoons of yoghurt mayonnaise
  • salt and pepper to season
  • 1 tablespoon sugar



Gently heat the chopped walnuts in a frying pan for about 3 minutes. Toss them regularly.

In a bowl combine the celeriac, apple, raisins, celery, walnuts, and 1/2 of the orange juice.

In a separate bowl, blend together the mayonnaise, sugar, and 1/2 orange juice with some pepper.

Mix everything together and add a tiny bit of salt.

Decorate with some celery leaves and whole walnuts.


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