Waldorf Salad
1h 20m·American
Ingredients
For the Pickled Apples
- 1/2 cup (120ml) cider vinegar
- 1/2 cup (120ml) water
- 1 tablespoon granulated sugar
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 2 medium sweet-tart apples, such as Fuji, (about 8 ounces; 270g), cut into 1/4-inch pieces (about 2 cups chopped)
For the Salad
- 3 tablespoons (45ml) plain strained whole-milk Greek-style yogurt or sour cream (see notes)
- 3 tablespoons (45ml) mayonnaise
- 2 tablespoons (4g) thinly sliced fresh chives
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 1 tablespoon pickled apple brine from above
- 1 1/2 cups red seedless grapes (about 8 ounces; 226g), halved or quartered
- 1 cup coarsely chopped walnuts (4 ounces;113g), toasted
- 1 cup chopped celery(about 2 large ribs), plus 1/4 cup leaves for garnish
- 1 cup pickled apples from above, drained
Instructions
2 steps
- 1
Pickled Apples - In a medium bowl, whisk together vinegar, water, sugar, and salt until sugar and salt are dissolved, about 1 minute. Add apple and stir to combine. Cover and refrigerate until tart and crisp, about 1 hour or up to 2 weeks.
- 2
Salad Assembly - In a large bowl, whisk together yogurt or sour cream, mayonnaise, chives, salt, and 1 tablespoon of the reserved pickled apple brine until smooth. Add grapes, walnuts, celery, and pickled apples and stir until well combined. Garnish with celery leaves and serve immediately.
Progress
0 / 2 steps
