2 pounds of Granny Smith, Newton, Gravenstein or Pippin apples.
5 oz of Celery (Chopped)
3 oz Homemade Mayonnaise (Seriously, Not Miricale Whip or Hellmens/Bestfoods, it needs to be homemade)
Juice of 1/2 lemon
2 oz Toasted Walnuts (Roughly Chopped)
Slice and dice apples - Core the apple, slice into quarters then slice each quarter again, yielding 8 sections.
Slice these into about 1/2 inch chunks just like you would for apple pie.
This will yield about 1 1/4 - 1 1/2 lbs of apples
Place chopped apples in a large bowl and toss with lemon juice to keep from browning.
Dice the celery into uniform 1/4 inch sliced (You can blanch the the celery in boiling water for about 1 minutes if you prefer, then dip in cold water to arrest the cooking before dicing).
Add celery to the bowl along with mayonnaise, toss until coated well.
Refrigerate for about 1/2 hour, covered.
Serve on Romaine leaves and sprinkle with chopped walnuts.
Pairs Well With
I love Waldorf Salad, but the whole thing seems to have gotten to complicated as time has passed. The last time I ordered, what was suppose to be waldorf salad, it not only had the grapes in it, but raisins, dried cranberries, raspberries, orange segments AND what I think were nasturtiums... Holy cow. Something so simple turned into a train wreck.