Revisited Waldorf Astoria Salad Recipe
Try the revamped Waldorf Astoria salad recipe with Renette apples, celery, toasted almonds, and mayonnaise. An explosion of freshness and crunchiness, perfect as a refined side dish or a light main course for summer lunches!
Instructions
- Bring a lightly salted pot of water to a boil.
- Dice the celery and blanch it in the boiling water for 2 minutes.
- Drain the celery and immediately cool it under cold running water to stop the cooking and maintain a vibrant color.
- Transfer the celery to the refrigerator for an hour to cool completely.
- Meanwhile, dice the Renette apples and drizzle them with the juice of half a lemon to prevent browning.
- Combine the apples with the celery in the refrigerator, adding a pinch of salt, and let it rest.
- Lightly toast the peeled almonds in a non-stick pan until they become golden and fragrant, then slice them.
- When serving, gently mix the mayonnaise with the cold mix of apples and celery.
- Add 3/4 of the toasted almonds to the salad and mix well.
- Use the remaining almonds to garnish the salad before serving.
Notes
To give a fresh and summery touch, add thinly sliced fennel along with the celery for extra crunchiness and a delicately aniseed flavor that pairs perfectly with the sweetness of Renette apples.