How to Make a Classic Waldorf Salad – Simple & Delicious

Learn how to make a classic Waldorf Salad – a light, crunchy combination of apple, celery, and walnuts with a creamy dressing. This quick and easy salad is packed with texture and flavour, making it perfect as a refreshing side or a light meal on its own.
Whether you’re already a fan of traditional recipes or just discovering the world of timeless salads, this one is a must-try. Ideal for summer lunches, dinner parties, or anyone after a bit of retro comfort food.
Follow along as I prepare it from scratch, my way!

Tefal induction hob: https://amzn.to/4kL75Rn
Circulon Infinite Non Stick Frying Pan: https://amzn.to/3ID8pZg

WALDORF SALAD
INGREDIENTS to serve 4
50g walnuts, toasted and roughly chopped
2 apples, roughly chopped
1 lemon, juiced
100g mayonnaise
2TBSP Greek-style yogurt
½TBSP Dijon mustard
150g red grapes, halved
3 celery sticks, finely sliced
Salad/lettuce leaves to serve on

METHOD
Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic.
Tip into a bowl and leave to cool.
Toss the apples with a splash of the lemon juice to prevent them discolouring.
Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well.
The dressing will keep chilled for up to two days.
Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated.
Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl.
Scatter over the toasted walnuts before serving.

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How to Make a Classic Waldorf Salad – Simple & Delicious
#WaldorfSalad #ClassicSalad #SummerSalads #EasyRecipes #RetroRecipes #QuickSalads #CelerySalad #AppleWalnutSalad

Okay, then guys, this one’s been requested by three or four viewers. Actually, I shall go into their name. And it is a Worf salad. And for this, we need some celery, Greek yogurt, some walnuts, mayonnaise, lemon, grapes, and apple. And I’m going to put a little dash of mustard in because some of the later recipes of the original um had a had seasoned mayonnaise. So, a little bit of mustard. And the original recipe back from the 1800s didn’t have any nuts in it. So, um, first thing to do is to toast your nuts. Okay, it’s only going to take, uh, about 3 or 4 minutes once the pan’s warm. As usual, I’ll put the, uh, ingredients and method in the description below. And it will be for four people. I’m doing this as, um, two starters or one big salad for one person. Me, right. Oh, it’s funny when you Oh, you can’t see it, but it’s funny when you toast them, all the oils come out, you know. Totally different taste to when they’re raw. There we are. They’re just starting to smoke. You can probably just see that in the sun. So, that’ll do. Into a bowl with these. Let them cool down. Put those over there out the way. Put that out the way. And put this down here out the way. We don’t need that anymore. But what we do need is some more ingredients. And what I’m going to do, I’m going to get the apple cut up first of all. Let’s do that over there. Just going to core it. Get rid of that. I’ll do this fairly quickly cuz I’m conscious that it’s going to go brown in the sun. Well, any daylight really. We’ll do put those in this one. This is another dead quick salad. I mean, that’s the idea of a salad, isn’t it? They’re quick as an accompliment, really. I do a mega big salad for my main meal, but it’s not it’s not a salad by any stretch of the imagination, really. I suppose you could just call it a salad cuz it’s got lettuce and spring onions in it, you know. So, what we’ll do now, going to use half a lemon for this one. Just going to put a little bit in for now. I’m just going to toss them around to get them coated. Stop them going brown just in case. That’s all it is. Okay, we want that again in a minute. That’s for the chef, man. Celery. This is a great way of cutting celery. One more, I reckon. There we are. And I’m going to put that in the same bowl for now. There we are. And in the mixing bowl, the main bowl, we’re going to make up the um Oh, no, no, let’s finish off. Sorry. Let’s finish off all the the whole ingredients. Sorry. Um grapes. Traditionally, you’d use red grapes. I don’t have any red grapes, so I’m using green grapes. Prefer to taste green grapes, actually. Um, just have these and stick them in. This was a clever person. Would have um taken his off the stalk first of all, wouldn’t they? Funny how I cut them. They roll away. This is one of those dishes again that just about every celebrity chef in the world has made his own or tried to make his own. Um, right. I need a spoon. Need a spoon. I’ve got one in. So, a bit of mayo. So, see that’s that about, like I said, I’m doing it for two people, so about 50 g for me. That’ll do. tablespoon of Greek yogurt. Generous tablespoon. And just an insywincy little bit of mustard. In with the rest of the lemon juice. Give that a good mix in and then in with the solids. Quick taste test. Trying to get a bit of everything. difficult. Here we are. Got Okay, time to plate it up on a bed of lettuce. Artistic as you like or not. I’m using this red lettuce. Okay, I reckon that’ll do. And start spooning it on very carefully. And like I said, you can season this to taste. You can put salt and pepper in if you want. I’m not going to bother. I knew that was going to happen. And then lastly on with the uh toasted nuts, toasted walnuts. No need to crush these down cuz they’re fairly small already. There we are. And that’s enough for two as well. So there we have it, guys. a Waldolf salad starter for one, but I’ve made enough for two. So, I need to get a good photograph of that before the wind blows up again. Okay, then let’s have a taste of this. Like I say, I didn’t need any adjustments. Can we get a bit of walnut this time? Oh, I’m loving it. I tell you what, guys. I’d be happy with that in any fivestar restaurant or whatever or Michelin restaurant. That is lovely jubbly. Hope you get to try this one. It’s a little bit different. You know, people don’t normally associate fruit with salads, but this is a lovely combination. Well, I’ll catch you on the next recipe. [Music]