According to Wikipedia, “A Waldorf salad is a fruit and nut salad generally made of celery, fresh apples, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all be green, which harmonizes the color palette of the dish.”
The version listed below is from my Fanny Farmer Cookbook and notes “Sometimes it's pleasing to have two different kinds of apples in a Waldorf salad, if the season is right and you can get different varieties like a sweet Delicious and a tart greening. In any case, be sure the apples you use are crisp.”
Waldorf Salad (serves four)
From the revised 13th edition of The Fanny Farmer Cookbook.
2 firm ripe green apples
1 firm ripe red apple
1 tablespoon lemon juice
1 cup sliced celery
½ cup coarsely chopped walnuts
½ cup mayonnaise
1 ½ teaspoons honey (optional)
Iceberg or Bibb lettuce leaves
Core and quarter the apples (leave the skin on unless it is tough) and slice thin. Put apples in a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if you like a little sweetness in the dressing) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce.
