Waldorf salad

There are some recipes that are so easy to prepare, both as an accompaniment to the main course, or as an appetiser to kick off a lovely dinner during the summer months, especially if your guests love something light, tasty and crunchy. The following recipe will add a personal touch to your dinner table: it is none other than the Waldorf salad, invented in the late nineteenth century by the famous chef of the Hotel Waldorf Astoria in New York. Originally, the salad included just celery and apples, ingredients which were then topped with mayonnaise, although with the passage of time new ingredients were added, such as walnuts, lemon juice and mustard. With our Waldorf salad you will be able to provide a lovely, light side dish to your main meat or fish course.


15 minutes Total time
Serves 2 persons
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Chop the celery stalks into pieces, and cut the apple into cubes. Tear the lettuce into pieces. Mix the salad leaves with the celery and apple and add a teaspoon of French mustard and two tablespoons of mayonnaise. Chop the walnuts roughly and add them to the salad. Squeeze some lemon juice over the top, salt and oil and mix well. The Waldorf salad is ready, a light and tasty appetizer.

To help balance the flavours of the Waldorf salad, in general apples with a slightly sharper flavour should be used.
This salad gets its name by virtue of its being invented by a chef at the famous Waldorf-Astoria hotel, a symbol of the belle époque in New York.

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