'Well, I think we're just out of Waldorfs'. Seriously, though: how do you make the Waldorf salad? This once supremely popular salad has been undeservedly neglected in recent years, but it's making a comeback. And with good reason: it's tasty, unlike anything else, and vegetarian. Perfect for lunch or as a Christmas starter – speaking of which, we have a very special version of the classic with Brussels sprouts after the original recipe.
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Waldorf salad: the original
- Sweet apples, cored and sliced, four
- Seedless grapes, half a cup, sliced in half
- Celery, chopped, half a cup
- Walnuts, chopped, half a cup
- Mayonnaise, to dress, to taste
- Salt and pepper, to taste
Combine in a bowl, et voila – the Waldorf! Some people like using yoghurt with a squeeze of lemon instead of mayo, while others add other ingredients to bulk up the salad, e.g. chicken or potato. The original, though, is just the five ingredients mixed with mayonnaise.
Brussels Waldorf Salad
A festive take on the favourite, courtesy of Dr Sunni.
- 400g sprouts shredded
- 1 Green apple diced
- 2 stalks celery sliced
- 100g red grapes halved
- 100g radish sliced
- 50g raisins
- 1 tsp mustard
- 2 tbsp sauerkraut
- 200ml oat crème fraîche
- 50g pumpkin seeds
- 50g walnuts
In a large bowl stir through the sliced vegetables and fruit with the mustard, sauerkraut and crème fraîche until evenly mixed. Serve with toasted sliced sourdough bread topped with the seeds and walnuts.