Waldorf Salad
Waldorf salad is a crisp apple and celery salad bound with a light mayonnaise dressing, first made in 1896 by Oscar Tschirky at the Waldorf-Astoria Hotel in New York. Using one tart Granny Smith and one sweet Red Delicious gives the bowl contrast, while walnuts add crunch and raisins add chew. It needs no cooking, only a 30 minute chill, and the lettuce leaves make a tidy base for serving.
Instructions
Cut both apples into wedges and put them in a large bowl.
Pour the lemon juice over the apple wedges and toss gently until they have a light coating, which keeps the flesh from browning.
Soak the raisins in warm water for 5 minutes until plump, then drain them well.
Add the celery, drained raisins and walnuts to the bowl of apples and stir to combine.
In a small bowl, mix the mayonnaise and sugar until smooth. Pour it over the apple mixture and fold until every piece is lightly coated.
Chill the salad for at least 30 minutes so the flavors settle together.
Arrange 3 lettuce leaves on each of two plates. Divide the salad between them, spooning it over the leaves, and top each portion with 5 cherry halves. Serve right away.
Make it personal.
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