Waldorf Salad

From John Sgammato

This is a simple way to augment the table with some light fare year-round..

Ingredients:

  • Peeled, diced apples - Roxbury Russet are best

  • Diced celery root or celery

  • Walnut halves, soaked 15 minutes in cold water

  • Mayonnaise Collee

Time:

About 20 minutes plus 2 hours for chilling.

Optional equipment:

A copper mold

To prepare:

  1. Combine equal parts of the first three ingredients, tossing lightly.

  2. Bind it together with a minimal amount of Mayonnaise Collee, just enough to season it and hold it lightly together.

  3. (Optional) Gently pack into a mold and chill for two hours or more.

  4. Served turned out onto a white linen napkin and garnished with orange peel, cranberries and toasted pecans.

 

This can easily be divided into multiple smaller molds.

It is not necessary to mold it at all, but it looks nice that way.

The old Escoffier recipe explicitly calls for Russet apples and celery root, but modern usage has loosened those requirements.