First introduced to the world in 1893 at New York's Waldorf hotel, the appropriately named Waldorf salad is traditionally composed of fresh apples, celery and walnuts that are tossed in mayonnaise-based dressing and served over a bed of leafy lettuce. We perk it up with Greek yogurt and lemon juice, and add peppery radishes, cool celery, candied walnuts and pickled raisins to the mix.
Prepping your vegetables and having them ready to go makes assembly a breeze. Be sure to soak the radish wedges, celery leaves and celery ribbons in ice water to keep them crisp and chilled.
To learn more, read "Where's Waldorf?"
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 25 minutes, plus cooling time
Cook Time: 25 minutes
Total Time: 50 minutes, plus cooling time
For the Candied Walnuts:
1 egg white
¼ cup light brown sugar
1 teaspoon kosher salt
½ teaspoon cayenne pepper
2½ cups walnuts
For the Pickled Raisins:
⅓ cup golden raisins
¼ cup water
¼ cup white wine vinegar
½ teaspoon sugar
For the Dressing:
2 tablespoons finely minced shallots (1 small shallot)
1 garlic clove, grated using a microplane
2 teaspoons finely grated lemon zest (1 lemon)
¼ cup fresh lemon juice (2 lemons)
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
1 cup whole-fat Greek yogurt
¼ cup heavy cream
2 tablespoons water
2 tablespoons finely chopped chives, divided
Kosher salt, to taste
For the Salad:
1 head Bibb lettuce, outer leaves removed and discarded
½ head radicchio, outer leaves removed and discarded
3 small endives, outer leaves removed and discarded
1 small apple (such as Golden Delicious or Pink Lady), cut into matchsticks
2 celery ribs, halved widthwise and thinly sliced with a peeler or on a mandoline
¾ cup celery leaves, torn (1 bunch)
8 small radishes, quartered into wedges
Flaky sea salt, to taste
1. Make the candied walnuts: Preheat the oven to 325°. Line a rimmed baking sheet with parchment. In a medium bowl, whisk the egg white, sugar, salt and cayenne until it begins to foam. Fold in the walnuts and stir to coat well. Spread the mixture in an even layer on the prepared baking sheet and bake until golden brown, 15 minutes. Reduce the oven temperature to 275° and bake until dry, 7 to 10 minutes longer. Make ahead: Walnuts can be made 5 days ahead. Store in an airtight container at room temperature.
2. While the walnuts are baking, pickle the raisins: In a small saucepan over medium-high heat, combine the raisins, water, white wine vinegar and sugar, and bring to a boil. Reduce the heat and simmer until the raisins are plump and the liquid has evaporated, 7 to 10 minutes. Remove from the heat, let cool and roughly chop.
3. Make the dressing: In a medium bowl, combine the shallots, garlic, lemon zest and lemon juice, and let sit for at least 15 minutes to macerate. Stir in the mustards, yogurt, cream, water and 1 tablespoon of the chives. Season with salt and set aside.
4. Assemble the salad: Tear the Bibb and radicchio leaves into 3-inch pieces and cut the endive crosswise into 2-inch pieces. Place all of the lettuce in a large bowl. Add the apples, celery, celery leaves, radishes and candied walnuts. Add about ½ cup of the dressing and toss. Divide the salad among plates and top each with the some of the reserved chives and a pinch of flaky sea salt. Serve.