Amount Per Serving
Calories from Fat 359
Trans Fat 0g
Polyunsaturated Fat 30g
Monounsaturated Fat 6g
Total Carbohydrates 107g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup seedless grapes
- 1 lemon
- olive oil
- sea salt
- freshly ground black pepper
- 60 g shelled walnuts
- 1 teaspoon English mustard
- 250 ml fat-free natural yoghurt
- 6 sprigs of fresh tarragon
- 2 sticks of celery
- 2 crisp apples
- 1 head of Romaine lettuce
- Preheat the oven to 180ºC/350ºF/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ a lemon, drizzle with a little oil and season with salt and pepper.
- Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
- Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
- Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
- The first time I heard of a Waldorf salad was on a hilarious (obviously) episode of Fawlty Towers. The Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896 at the Waldorf hotel in New York City.
- Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe. In 1896 the salad appeared in The Cook Book by "Oscar of the Waldorf".
- The original recipe did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.
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