Chef Johns Waldorf Salad
A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.
A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.
Ingredients
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¾ cup mayonnaise
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¼ cup creme fraiche
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½ lemon, juiced
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1 tablespoon finely chopped tarragon
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½ teaspoon white sugar
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¼ teaspoon salt
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1 pinch freshly ground black pepper
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1 pinch cayenne pepper
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2 large crisp, sweet apples, cut into 1/2-inch cubes
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1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
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1 cup quartered seedless green grapes
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½ cup toasted walnut pieces
Method
- Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
- Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
- Serve immediately or cover and refrigerate for up to 24 hours.
