In 2003, when I lived in the US, there was the war in Iraq, and tourism had collapsed. For this reason, hotels, even the most prestigious ones, offered unbeatable offers to attract at least domestic tourists. And that’s how I managed to sleep one night at the Waldorf Astoria in New York. The room surprised me because it was smaller than expected, nevertheless I felt like a princess.
This recipe was created in 1893 by the hotel’s chef. Like everything in life, it has changed over the years, from the ingredients used (originally just apples and celery) to the way it is served. I prefer dicing the apple and chiffoning the lettuce; they become much easier to eat, although less beautiful to look at.

Waldorf Salad

  • Preparation time: 10 minutes
  • Ingredients for 6 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 1 lettuce
  • 1/2 Granny Smith apple
  • 1/2 Annurca apple
  • The heart of 1 celery stalk
  • 80 grams of walnuts
  • For the sauce:
  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  1. Instructions
  2. Wash the apples thoroughly and dice them.
  3. Wash the celery thoroughly and slice it into rounds.
  4. Wash the lettuce and separate the leaves. Cut it into chiffonade.
  5. In a bowl, mix the mayonnaise with the yogurt, lemon juice, and enough oil to make it slightly runny. Season with salt and pepper. Add the apples and celery to the sauce and mix well.
  6. In a baking dish, arrange the salad on the bottom and the dressed apples and celery on top. Sprinkle with walnuts and serve.