Light Waldorf Salad
4 servings
25 minutes
The light Waldorf salad is an exquisite dish of American cuisine that originated in the late 19th century at the famous Waldorf hotel in New York City. The classic recipe has been enhanced to create a lighter and fresher variation. This salad features a harmonious combination of crunchy celery, juicy apple, and sweet grapes, united with the aroma of pecans and the tanginess of lemon juice. Walnut oil adds a refined flavor, while freshly ground pepper and coarse salt highlight its complexity. The lightness and richness make this salad an ideal choice for a summer dinner or a light snack. It can be served as a standalone dish or as an accompaniment to roasted meat or fish.
1
Preheat the oven to 180 degrees. Spread the pecan halves on a baking sheet in an even layer and place in the oven for about 10 minutes until the nuts darken slightly. Remove the nuts, let them cool, and chop coarsely with a knife.
- Pecan: 50 g
2
Remove the core from the apple and slice it thinly. Remove the leaves from the celery (save some for serving) and slice it thinly. Cut the grapes in half.
- Green apples: 1 piece
- Celery stalk: 2 pieces
- Red seedless grapes: 150 g
3
In a bowl, combine apple, celery, and grapes, drizzle with a mixture of lemon juice and walnut oil, add salt and pepper, then mix very thoroughly. When serving, place in plates, sprinkle with chopped pecans and garnish with celery leaves.
- Lemon juice: 2 tablespoons
- Walnut oil: 2 tablespoons
- Coarse salt: pinch
- Freshly ground black pepper: pinch