Waldorf Salad
INGREDIENTS
  • 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)
DIRECTIONS
  1. Slice and dice apples - Core the apple, slice into quarters then slice each quarter again, yielding 8 sections.
  2. Slice these into about 1/2 inch chunks just like you would for apple pie.
  3. This will yield about 1 1/4 - 1 1/2 lbs of apples
  4. Place chopped apples in a large bowl and toss with lemon juice to keep from browning.
  5. 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).
  6. Add celery to the bowl along with mayonnaise, toss until coated well.
  7. Refrigerate for about 1/2 hour, covered.
  8. Serve on Romaine leaves and sprinkle with chopped walnuts.
RECIPE BACKSTORY
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.