| April 10, 2014

If you live anywhere in the United States, you've surely heard of a Waldorf Salad.

READ: Steakhouse Secrets For Making a Perfect Steak at Home

Made famous by the legendary Waldorf Astoria in New York, the original recipe did not call for nuts, and used mayonnaise for dressing. Since then, the recipe has gone through countless iterations.

Fox News Magazine met with the hotel's executive chef, David Garcelon, who showed us how the Waldorf Astoria makes it today. The salad also includes a new ingredient made by permanent hotel residents — their rooftop bees!

READ: 5 Healthy Salad Dressings You Can Make At Home

Watch the video above to see how you can make an official Waldorf salad at home!

The Waldorf Astoria's Official Recipe for a Waldorf Salad

Category: 
Appetizer
Yield: 
8 Salads

Ingredients:

  • [FOR CANDIED WALNUTS]:
  • 2 cups, raw walnut halves
  • 1 egg white
  • 1 Tbsp. spice mixture (such a combination of paprika, cayenne, ground fennel seed, and ground corriander)
  • 1 cup sugar
  • [FOR DRESSING]:
  • 1/2 cup, plain yogurt
  • 1/2 cup, crème fraîche
  • 3 tsp. freshly squeezed lemon juice
  • Freshly ground white pepper to taste
  • 1/4 cup, walnut oil
  • 1 1/2 Tbsp. minced black winter truffles (optional)
  • [FOR SALAD]:
  • 1/2 cup, celery root (celeriac), peeled
  • 2 large granny smith apples, unpeeled
  • 2 large gala apples, unpeeled
  • 2 dozen red grapes, halved lengthwise
  • 1/2 cup microgreens or celery leaves

Instructions:

  1. Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.
  2. Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.
  3. Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.
  4. Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.