Delight your taste buds with the sophistication of Chef John’s Waldorf Salad recipes. Crafted by the culinary expertise of Chef John, these salads redefine the classic Waldorf experience. Immerse yourself in a symphony of flavors as crisp apples, juicy grapes, and crunchy walnuts harmonize with creamy mayonnaise dressing. Chef John’s touch brings an extra layer of culinary finesse, making these salads a perfect blend of sweetness and richness. Whether as a refreshing side or a standalone dish, these recipes capture the essence of fine dining in the comfort of your home. Elevate your salad game with Chef John’s Waldorf Salad recipes, where every bite is a culinary masterpiece.
Chef John's Waldorf Salad Recipe | S2Recipes
Details Chef John's Waldorf Salad Recipes
Prep Time: 20 mins
Total Time: 20 mins
Servings: 4
Yield: 4 servings
Ingredients For Chef John's Waldorf Salad Recipes
¾ cup mayonnaise
¼ cup creme fraiche
½ lemon, juiced
1 tablespoon finely chopped tarragon
½ teaspoon white sugar
¼ teaspoon salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
2 large crisp, sweet apples, cut into 1/2-inch cubes
1 cup cubed (1/4 inch) celery root, soaked briefly in cold water, drained well
1 cup quartered seedless green grapes
½ cup toasted walnut pieces
Instructions: Chef John's Waldorf Salad Recipes
Step 1: Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
Step 2: Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
Step 3: Serve immediately or cover and refrigerate for up to 24 hours.
Mostly good. 3 stores later, I had to use celery instead of celery root. The recipe makes a huge amount of dressing; I used less than half. The tarragon flavors were not very pronounced. Crisp apples are a must. I used a Fuji that wasn't ideal. SweeTango apple was perfect. Toasting the walnuts enhances flavor and texture. The grapes didn't really add that much.
This salad is delicious! I have never tried Waldorf salad before and this one has me wishing I’d have made this recipe years ago!I used pink honey crisp apples, green grapes, and subbed out pecans for walnuts. Everything comes together very well, lots of different textures. The celery root is a nice touch, it has a uniquely satisfying texture with a very very very faint taste of celery.Thanks for the recipe!
This turned out wonderfully! Definitely will be added into the rotation.
I didn’t have any grapes or fresh tarragon, but I think it would have been even better with those. I usually have celery, not celeriac, so I might try that change, too. I made creme fraiche from Chef John’s directions, which made a delicious dressing, even if I add raisins or use celery stalks, this dressing is a must!!!
This is amazing! Thank you chef John for introducing me to celeriac! The tarragon and celeriac make this something special.
Made it! Loved it! Simple and refreshing.
Tasty with nice additions to the traditional recipe. While the celery root was not objectionable, I think the CRUNCH of celery adds a nicer contrast in a dish that's largely about the contrasting textures of the ingredients.
Simple and fresh! Tasty combination of flavors and textures.
Salad turned out great. I added BBQed chicken breast and I didn't have celery root so I used celery. I only wished that I had chopped everything smaller because I used it to stuff a hollowed out papaya. I was trying to emulate a dish that I had on Qantas Airline in 1980 on my way to Australia. My husband said it was a 10 so I gave it 5 stars.
All Nutrifacts of Chef John's Waldorf Salad Recipes
