Waldorf Salad

Waldorf salad combines fresh apple and crisp celery with a mayonnaise and lemon dressing. This rich version includes walnuts and raisins and is served on butterhead lettuce, with maraschino cherries as a sweet garnish.

Number of servings: 4
Preparation: approximately 20 minutes
Chilling time: 30 minutes
Cooking: approximately 10 minutes
Total time: approximately 1 hour

Ingredients

• 2 medium Granny Smith apples
• 2 medium firm, sweet apples, approximately 650–750 g together with the Granny Smith apples
• ½ lemon
• 160 g raisins
• 160 g shelled, unsalted walnuts
• 2 celery stalks
• 4 tablespoons mayonnaise
• 1 tablespoon sugar
• ½ butterhead lettuce
• 10 maraschino cherries

Preparation

1. Soak the raisins
   Place the raisins in a bowl and pour in enough lukewarm water to cover them. Leave to soak for 10 minutes. Then drain thoroughly and pat dry. Meanwhile, prepare the remaining ingredients.
2. Make the dressing
   Squeeze the juice from the half lemon. Mix the juice with the mayonnaise and sugar. Stir until the sugar has dissolved.
3. Prepare the celery
   Wash the stalks and remove any tough strings. Set aside some attractive leaves for the garnish. Cut the stalks into thin crescents.
4. Prepare the walnuts and garnish
   Break the walnuts into coarse pieces. Wash the lettuce and dry the leaves thoroughly. Drain the maraschino cherries, pat them dry and halve them.
5. Cut the apples
   Wash the apples, cut them into wedges and remove the cores. Cut the unpeeled wedges into thin strips. Immediately toss the apple strips with the lemon mayonnaise.

Method

1. Mix the salad
   Add the celery, drained raisins and walnuts to the apples. Toss gently until the dressing is evenly distributed.
2. Chill the salad
   Cover the bowl and place the salad in the refrigerator for 30 minutes.
3. Divide between the plates
   Arrange the lettuce leaves on four plates or in four bowls. Gently toss the salad once more and divide it over the lettuce.
4. Garnish and serve
   Garnish with the halved maraschino cherries and the reserved celery leaves. Serve immediately.